Featured in our first Gin Box, this Curried Crab Blinis with Lemon & Coriander recipe is amazing. A light, spicy snack that will impress your guests.
100g tub of fresh white crab meat (don’t be tempted to buy brown crab meat)
2 dessert spoons of mayonnaise
1 teaspoon of curry powder (smoked is best)
Juice of ¼ of large fresh lemon
Lemon wedges (optional)
1 pinch of dried coriander
Fresh coriander leaves for dressing (optional)
Ground sea salt (to taste)
Ground black pepper (to taste)
Pack of mini blinis
Press the excess juices out of the tub of crab meat (in a sieve using the back of a large spoon to press).
Add all ingredients to a mixing bowl and mix, adjust the consistency with extra mayonnaise (if you want a looser mix).
Season with sea salt and black pepper (taste to see if seasoning is right for you). Cover with cling film and put in the fridge for 10 mins to firm up slightly.
Put blinis on a baking tray and in the oven (180C) until slightly brown and crisp (4 mins approx.).
Let blinis cool and take crab mix out of the fridge 5 mins before plating. Arrange blinis on your favourite platter or large plate and spoon crab mix onto each one.
Dress with small wedges of lemon and top crab mix with a piece of fresh coriander.
Not suitable for freezing.
Scale up to serve more.
TOP TIP: If you can’t get fresh crab meat, used tinned – or, swap for tuna.