250g white crab meat
100g brown crab meat (or just use white crab meat if you prefer but increase the horseradish and Tabasco to increase the flavours)
1 tbsp mayonnaise
1 tsp horseradish cream
4 x sundried tomatoes finely chopped
Half a red chilli finely chopped without seeds
Smoked paprika
Dash of Tabasco – or more to taste
Chopped dill
Ground black pepper
Half a dozen quail eggs to garnish (optional)
Cook, peel and halve the quail's eggs and put to one side .
Place all the ingredients except the dill and eggs in a blender. Mix very briefly to combine all the ingredients together but still keeping the texture of the mix. Alternatively, mix everything together thoroughly in a bowl, to a pate texture.
Season to taste and then add the freshly chopped dill and more squeezed lemon if required .
Warm the blinis in the oven, then assemble the blinis with the crab mix, topped with half a quail's egg and a sprig of dill and some freshly ground black pepper.
