Blue Crab Blini with Caviar | Chef Eric Recipe

Looking for small, delicious bites? These ocean forward, blue crab blini pancakes are sweet, savory, salty and an absolute blast!

Enjoy,
Chef E

Blue Crab Blini with Caviar

3 Cups Flour
2¼ Teaspoons Salt
1 Tablespoon Sugar
1½ Teaspoons Baking Powder
2 Cups Milk
3 Eggs
3 Tablespoons Butter, Unsalted and Melted
1 Pound Blue Crab
2 Tablespoons Olive Oil

Garnish
1 Cups Crème Fraîche or Sour Cream
½ Bunch Chives, Sliced Thin
2 Tablespoons Sterling Caviar

Method:
1. Stabilize your grill at 450F. Set up for direct grilling and insert a soap stone or cast-iron griddle surface on your grill.
2. Combine all dry ingredients in a bowl and combine.
3. In a second bowl, combine your wet ingredients. Whip to fully incorporate.
4. Form a well in your dry ingredients and slowly pour the wet into the dry, whipping to incorporate the two.
5. Now that the batter is made, gently fold in the crab meat. Be sure not to over whip; it is nice to see small chunks of crab meat in the batter.
6. Oil the soap stone or cast-iron griddle surface and place a small amount of batter, roughly 2 tablespoons, on the surface Cook for 45 seconds. Once you start to see small bubbles in the batter, flip and cook for another 45 seconds. Remove the first pancake or blini and taste. This is your tester, so adjust the seasoning to your liking if needed.
7. Oil the surface again and continue to make as many blinis as you like, using the back of a spoon to draw them out as soon as they hit the hot surface to ensure they are thin.
8. Transfer them to a presentation platter and garnish each blue crab blini with a dash of crème fraîche, dash of caviar and minced chives. Enjoy!

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