Blinis with homemade crab salad
For 12 blinis
- 125 g Mix for blini (¼ pack)
- 220 ml milk (room temperature)
For the crab salad
- 75 g fresh crab
- 75 g surimi crab
- ½ onion, finely chopped
- 2 tbsp chives, finely chopped
- 2 tbsp parsley, finely chopped
- 2 tbsp cocktail sauce
- A few prawn crackers
- Salt and pepper
Make the blinis
Combine the mix and milk, stirring until you have a smooth batter.
Cover the bowl with cling film. Let rise at room temperature for 30 minutes. Place an oiled anti-stick pan over medium heat. Fry the blinis, making them as large or small as you like, for about 2 minutes until they are golden brown on both sides.
Make the crab salad
Cut the fresh crab and the surimi crab into small pieces and then mash them finely with a fork.
Mix the crab with the onion, chives, and parsley. Season with salt and pepper. Mix in 2 tbsp cocktail sauce. You are free to choose the amount of sauce, but the flavour of the crab really stands out with less sauce.
Serve the fresh crab salad with the freshly baked blinis and garnish with crumbled prawn crackers.4