Step 1

In a small saucepan, heat butter and milk over medium heat for about 1 minute, or until butter begins to melt. Remove from heat; stand until butter melts completely and milk is lukewarm.

Step 2

In a medium bowl, combine flour, cornmeal, yeast and salt. Whisk in butter mixture, then egg yolks until combined. Cover; rest in a warm place for about 40 minutes, or until doubled in size.

Step 3

Meanwhile, to make avocado cream: Process ingredients in a small food processor until smooth. Season to taste. Cover with plastic wrap.

Step 4

Beat egg whites in a small bowl with an electric mixer until firm peaks form. Fold egg whites and corn into batter until combined.

Step 5

Heat a large oiled non-stick frying pan over medium heat. Drop 2 tablespoons of batter into pan, flatten out with the back of a spoon; allow room for spreading. Cook until bubbles appear, turn; cook until golden underneath. Transfer to a plate; cover to keep warm. Repeat with remaining batter.

Step 6

Serve blini topped with avocado cream, crab, cress and herbs.