Name: Green onion blinis with chilli crab salad
Cook time: 40 min
Total time: 40 min
Ingredients: 2/3 cup (100g) wholemeal plain (all-purpose) flour; 1/3 cup (50g) white self-raising flour; 1/2 teaspoon cayenne pepper; 2 eggs; 3/4 cup (180ml) buttermilk; 2 green onions (scallions), sliced finely; 40 gram butter, melted; 150 gram cooked crab meat; 1 tablespoon fresh mint, finely chopped; 1 tablespoon vietnamese mint, finely choopped; 1 teaspoon lime rind, finely grated; 2 tablespoon lime juice; 2 teaspoon fish sauce; 1/2 (65g) lebanese cucumber, seeded, chopped finely; 1 fresh small red thai (serrano) chilli, sliced thinly

Ingredients

2/3 cup (100g) wholemeal plain (all-purpose) flour

1/3 cup (50g) white self-raising flour

1/2 teaspoon cayenne pepper

2 eggs

3/4 cup (180ml) buttermilk

2 green onions (scallions), sliced finely

40 gram butter, melted

150 gram cooked crab meat

1 tablespoon fresh mint, finely chopped

1 tablespoon vietnamese mint, finely choopped

1 teaspoon lime rind, finely grated

2 tablespoon lime juice

2 teaspoon fish sauce

1/2 (65g) lebanese cucumber, seeded, chopped finely

1 fresh small red thai (serrano) chilli, sliced thinly

Method

1.Sift flours and pepper into medium bowl, whisk in eggs and buttermilk until smooth. Stir in onion and butter.

2.Heat oiled large frying pan, cook level tablespoons of blini mixture, in batches, until golden both sides. Cool on wire racks.

3.Meanwhile, make chilli crab salad. Combine ingredients in medium bowl, season to taste.

4.Serve blinis topped with salad.

You can buy cooked crab meat at the local fish markets or supermarket. Alternatively, buy fresh crabs and cook them (blue swimmer crabs are good). To tell if crabs are meaty, look at the claws; if they are pointy and sharp it means they have a new shell and don’t have much meat. If the claws are rounded, they have an older shell and will have more meat.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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