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Crab cutlets

Crab Stick Cakes

An easy, satisfying, and delicious little bite! Don't stress about exact amounts — a little more crab stick here, a little more cheese there, none of it really matters. I just used whatever I had on hand and never bothered weighing anything. These disappear fast as a party appetizer: for that, shape them smaller, about the size of meatballs. And the kids can't get enough of them either. :)

Elena

Recipe author

Composition / ingredients

Servings:

Crab sticks

200

Any cheese

200

Eggs

Garlic

Rice flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 8 g

Fats 16 % 4 g

Carbohydrates 52 % 13 g

125 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 20 min

Step 1:

How do you make crab stick cakes? Let the frozen crab sticks thaw just slightly, then shred them on a grater. You can also run them through a meat grinder or pulse them in a blender.
Step 2:

Add the grated cheese and a clove of garlic put through a press.
Step 3:

Add 1–2 eggs. If the mixture seems too loose, work in a couple of tablespoons of flour (rice, oat, chickpea — whatever you like). Stir until you have a smooth, cohesive mixture.
Step 4:

Shape the mixture into small cakes, coat them in breadcrumbs, and fry in oil for about 3 minutes per side. Serve with a fresh vegetable salad.

These are great on their own as an appetizer. They're delicious hot or cold, and just as good as a main dish with a side of fresh vegetables.
How do you pick good crab sticks? Always check the sell-by date. Surimi (minced white fish) should be the first item on the ingredient list. Important: don't buy any that have a coating of frost on them — that's a sign they've been thawed and refrozen. Fresh sticks should be free of gray or yellow spots, firm, and slightly moist. If they feel sticky, they've gone bad.
The film wrapped around each crab stick can be stubborn to peel. To make it easier, hold the sticks over steam for 1–3 seconds.
Every cooking oil is good only up to a certain point — its smoke point, the temperature at which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying and keep the heat in check.