Crab blinis
Makes 16 | prep 15 mins | total time
Crab blinis
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Makes 16 | prep 15 mins | total time
The chicest of canapés: these little mouthfuls are a delight, and guaranteed to impress your friends
Rate
Nutritional information (per serving)
Calories
83Kcal
Fat
7gr
Saturates
1gr
Carbs
2gr
Sugars
0gr
Fibre
0gr
Protein
2gr
Salt
0.2gr
Ingredients
- 1 large egg yolk
- 1 tsp lemon juice, plus lemon zest to garnish
- 1⁄2 tsp Dijon mustard
- 125ml light olive oil
- about 3 sprigs of tarragon, leaves only
- 100g white crabmeat, fresh or tinned (drained)
- 16 cocktail blinis, gently warmed
Step by step
Get ahead
Make the mayonnaise to the end of step 1 up to 5 days ahead and chill. The leftover mayonnaise can be used in sandwiches or dressings.
- Start by making the mayonnaise. Whisk the egg yolk in a bowl until thick and creamy, then whisk in the lemon juice and mustard, along with a pinch of salt and pepper. Very slowly add the oil, whisking continuously. Only add a couple of drops at a time, stirring them in thoroughly. Once the mayonnaise has started to thicken, you can pour in the oil a little faster. Continue whisking until you have used most of the oil and the mayonnaise is very thick. Taste and see if you need to add more salt or lemon juice.
- Finely chop the tarragon, and fold most of it through the crabmeat. Add the mayonnaise, a spoonful at a time, until it coats all the crab but doesn’t drown it (you’ll use about half). Put a teaspoon of the crab mayonnaise onto each blini, and top with a little of the reserved tarragon and a grating of lemon zest. Serve immediately.
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Tip This recipe contains raw egg
