+
0 (0)

Category: Appetizers

Blue corn blini with crab and mango

Blue corn blini with crab and mango
Los Angeles Times

I must be running with the wrong crowd. Every cocktail party I go to seems to involve hors d'oeuvres that require three hands: one to hold a drink, and two to wrestle the food off a tiny plate and onto ... Read more

Total time: About 1 hour | Serves 4 to 6

Filling

  • 1/2 pound Dungeness crab meat, cleaned
  • 1/3 cup peeled, diced mango
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons seeded, minced jalapenos, or more to taste
  • 3 tablespoons lime juice
  • 1/2 teaspoon sea salt

Step 1Combine the crab meat, mango, cilantro, jalapenos, lime juice and salt in a bowl and mix well. Let stand at least 30 minutes, stirring occasionally.

Blini and assembly

  • 1/2 cup blue cornmeal
  • 1/4 cup flour, sifted
  • 1 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1 large egg
  • 3/4 cup whole milk
  • 2 tablespoons melted butter, cooled slightly

Step 1Combine the cornmeal, flour, salt, sugar, egg, milk and melted butter in a bowl and whisk until completely smooth.

Step 2Heat a small crepe pan or medium nonstick skillet over medium-low heat. Stir the batter before making each blini. Ladle a scant tablespoon of batter into the pan and tilt it to make a circle no bigger than 3 inches in diameter. Cook until set and slightly golden, about 1 1/2 minutes, then turn over and cook until the second side is cooked. Transfer to a platter lined with paper towels. Repeat with the remaining batter.

Step 3Drain the crab mixture in a strainer to remove excess liquid. Lay 1 blini out on a work surface. Spoon 2 tablespoons filling on one side; fold over like a taco. Repeat with remaining ingredients. Serve immediately. (Makes 24.)

Each of 6 servings:
204 calories; 13 grams protein; 23 grams carbohydrates; 2 grams fiber; 7 grams fat; 3 grams saturated fat; 75 mg. cholesterol; 543 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Druze wrap with labne and za'atar
Bulgur latkes with pomegranate sauce
Gene Autry stuffed mushrooms
Monsoon Cafe Calamari Tempura