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Crab sticks stuffed with carrots in batter

Carrot-Stuffed Crab Sticks in Batter

A terrific appetizer of battered, filled crab sticks — delicious hot or cold, and they look great on the table sliced into bite-sized pieces. A friend passed this recipe along and I decided to give it a shot; my husband and I both loved these stuffed, battered crab sticks.

Oksanchik

Recipe author

Crab sticks stuffed with carrots in batter

Composition / ingredients

Servings:

Vegetable oil (for frying)

Crab sticks (chilled)

200

Carrot (large)

Onion (or 2)

Salt

Ground black pepper

Eggs

Flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 48 % 14 g

Carbohydrates 34 % 10 g

183 kcal

GI: 60 / 0 / 40

Cooking method

Cooking time: 30 min

Step 1:

Unroll the crab sticks.
Step 2:

Saute the vegetables.
Step 3:

Add the filling.
Step 4:

Roll them back up.
Step 5:

Crack in the eggs and add flour.
Step 6:

Whisk into a batter.
Step 7:

Dip in the batter.
Step 8:

Fry on one side.
Step 9:

Then fry on the other.

Start with the filling: grate the carrot on the coarse side of a box grater and finely chop the onion. Saute everything in vegetable oil, seasoning with salt and pepper, then set aside to cool. While it cools, work on the crab sticks — VICI brand is best, as they unroll beautifully. Carefully unroll each stick; they tear easily, so take your time. In a bowl, whisk the eggs and flour into a batter about as thick as heavy sour cream; if it's too stiff, thin it with a splash of water, and season with salt and pepper. Now stuff them: lay an unrolled crab stick face down and spread on the filling — I use about a spoon and a half per stick, but adjust to taste (don't overdo it, since you still need to roll it back up). Roll it up and repeat with the rest. Place the battered, stuffed sticks in a preheated, oiled skillet and fry until golden on both sides. Enjoy! P.S.: If you love mushrooms, add some sauteed button mushrooms (or whatever you have on hand) to the filling.