Crab Salad on Corn Blini

Crab Salad on Corn Blini

Cornmeal with its pleasant flavor and slightly crunchy texture, makes this little bite lip-smacking-pop-it-in-your-mouth good! I’ll bet you can’t eat just one Crab Salad on Corn Blini!


for the salad:
½ pound (1½ cups) fresh crab meat, picked over
¼ cup red bell pepper, finely chopped
2 tablespoons chives, minced
1½ teaspoons Dijon mustard
3 tablespoons mayonnaise, divided
½ teaspoon sea salt, divided
¼ teaspoon ground black pepper
1 avocado, pit removed
2 tablespoons lime juice
1 small jalapeño, cut in half lengthwise, seeded and thinly sliced, divided

for the corn blini:
1 teaspoon RapidRise yeast
2 tablespoons warm water (120°)
½ cup yellow cornmeal
½ cup all-purpose flour
¼ teaspoon sea salt
½ cup 2% milk
3 tablespoons butter, melted


make the salad:
In a medium bowl, gently toss together the crabmeat, bell pepper, chives, Dijon, 1 tablespoon mayonnaise, ¼ teaspoon salt and pepper until mixture is well combined. Refrigerate.

In the bowl of a food processor, combine the avocado, remaining mayonnaise, lime juice, half the jalapeño slices, remaining salt and pulse until the mixture is smooth.

make the corn blini:
In a small bowl, combine the yeast and water and let stand until foamy, about 5 minutes. In a medium bowl, stir together the cornmeal, flour and salt. Add the milk, butter and yeast mixture, whisk until smooth. Let the mixture sit uncovered, at room temperature for 10 minutes.

Heat a nonstick skillet over medium heat; when hot, spray the pan with nonstick cooking spray. Working in batches of three, spoon 1 tablespoon batter into skillet for each blini and cook 2 to 3 minutes on each side until crisp around the edges and golden brown.

Transfer to a plate and cover with foil to keep the blini warm.

Top each corn blini with crab salad; garnish with avocado purée and remaining jalapeño slices, if desired.

Makes 12-16

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