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Blue corn blini with crab and mango

Time 1 hour
Yields Serves 4 to 6
Blue corn blini with crab and mango
(Los Angeles Times)

Filling

1

Combine 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

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

2

Heat 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.

3

Drain 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.)


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