Corn blini with avocado cream and crab

  • 50 mins preparation
  • 15 mins cooking
  • Makes 12 Item
  • Print


Corn blini with avocado cream and crab
  • 40 gram butter, chopped
  • 2/3 cup (160ml) milk
  • 1 cup (150g) plain flour
  • 1/3 cup (55g) cornmeal
  • 1 teaspoon (3g) instant dry yeast
  • 1/2 teaspoon salt
  • 2 eggs, separated
  • 125 gram canned creamed corn
  • 150 gram cooked crab meat, flaked
  • 1/4 cup micro cress, loosely packed (see notes)
  • 2 tablespoon micro herbs (see notes)
Avocado cream
  • 1 large avocado (320g), chopped coarsely
  • 2 tablespoon greek-style yoghurt
  • 1/2 teaspoon lime rind, finely grated
  • 1 tablespoon lime juice
  • freshly ground black pepper and salt, to season


Corn blini with avocado cream and crab
  • 1
    In a small saucepan, heat butter and milk over medium heat for about 1 minute, or until butter begins to melt. Remove from heat; stand until butter melts completely and milk is lukewarm.
  • 2
    In a medium bowl, combine flour, cornmeal, yeast and salt. Whisk in butter mixture, then egg yolks until combined. Cover; rest in a warm place for about 40 minutes, or until doubled in size.
  • 3
    Meanwhile, to make avocado cream: Process ingredients in a small food processor until smooth. Season to taste. Cover with plastic wrap.
  • 4
    Beat egg whites in a small bowl with an electric mixer until firm peaks form. Fold egg whites and corn into batter until combined.
  • 5
    Heat a large oiled non-stick frying pan over medium heat. Drop 2 tablespoons of batter into pan, flatten out with the back of a spoon; allow room for spreading. Cook until bubbles appear, turn; cook until golden underneath. Transfer to a plate; cover to keep warm. Repeat with remaining batter.
  • 6
    Serve blini topped with avocado cream, crab, cress and herbs.


Micro cress and herbs are available from gourmet green grocers and some growers' markets. If unavailable, use small coriander leaves or chopped chives.

More From Women's Weekly Food