Elevate your onboard dining experience with crab salad on corn blini, a recipe that combines coastal flavors and culinary finesse. This dish is perfect for leisurely lunches or elegant appetizers on deck.
The salad blends tender crabmeat with vibrant accents of red bell pepper, chives and a hint of Dijon mustard. The creamy avocado purée adds a luxurious touch, complemented by the subtle heat of jalapeño slices. With its delicate texture and golden hue, the corn blini serves as the perfect vessel for the succulent crab salad.
Each bite evokes the essence of coastal living.
For the salad
½ pound (1½ cups) fresh crabmeat, picked over
¼ cup red bell pepper, finely chopped
2 tablespoons chives, minced
1½ teaspoons Dijon mustard
3 tablespoons mayonnaise, divided
½ teaspoon sea salt, divided
¼ teaspoon ground black pepper
1 avocado, pit removed
2 tablespoons lime juice
1 small jalapeño, cut in half lengthwise, seeded
and thinly sliced, divided
For the corn blini
1 teaspoon RapidRise yeast
2 tablespoons warm water (120 degrees)
½ cup yellow cornmeal
½ cup all-purpose flour
¼ teaspoon sea salt
½ cup 2 percent milk
3 tablespoons butter, melted
Make the salad
In a medium bowl, gently toss together the crabmeat,
bell pepper, chives, mustard, 1 tablespoon mayonnaise,
¼ teaspoon salt and pepper until mixture is well combined. Refrigerate.
In the bowl of a food processor, combine the avocado, remaining mayonnaise, lime juice, half the jalapeño slices and remaining salt. Pulse until the mixture is smooth.
Make the corn blini
In a small bowl, combine the yeast and water. Let stand until foamy, about five minutes.
In a medium bowl, stir together the cornmeal, flour and salt. Add the milk, butter and yeast mixture. Whisk until smooth. Let the mixture sit uncovered at room temperature for 10 minutes.
Place a nonstick skillet over medium heat. When the pan is hot, spray it with nonstick cooking spray. Working in batches of three, spoon 1 tablespoon of batter into the skillet for each blini. Cook two to three minutes on each side, until crisp around the edges and golden brown.
Transfer to a plate and cover with foil to keep warm.
Top each corn blini with crab salad. Garnish with avocado purée and remaining jalapeño slices.
This article was originally published in the October 2024 issue.
