Majestic morsels! Cornish crab & crème fraîche lemon blinis

If you want your next party to be fit for a queen, serve up these sumptuous canapés inspired by bites served at Buckingham Palace.  

Makes 24

For the topping

• 200g (7oz) white & brown crab meat
• 1 red chilli, deseeded and very finely chopped
• 2tbsp crème fraîche
• A squeeze of lemon juice
• A small handful of chives, finely chopped

For the blinis

• 100g (3½oz) self-raising flour
• ½tsp baking powder
• 1 medium egg
• Finely grated zest of 1 lemon
• 120ml (4fl oz) milk
• Salt and freshly ground black pepper
• Vegetable oil

To serve

• Sweet chilli sauce, micro greens or watercress, and lime wedges

Mix the crab with the chilli (to taste), crème fraîche, lemon juice and chopped chives. Chill until ready to serve For the blinis, put the flour and baking powder in a bowl. 

Add the egg, lemon zest and a little milk. Whisk until smooth, gradually adding in the remaining milk to make a smooth batter. Season well.

Heat a frying pan and lightly brush with vegetable oil. Add 1tsp batter into the pan to make a circle. Repeat, pouring as many circles as you can fit in the pan without them touching each other. 

Cook for 1-2 minutes, until the top of each blini looks set, then flip them over. Cook the other side for another 30 seconds, until cooked.

Arrange the blinis on a serving plate and top each with a little crab mixture, 1tsp sweet chilli sauce and some micro greens or watercress, and serve with lime wedges for squeezing over.