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Festive table
Crab stick rolls for the festive table

Crab Stick Rolls for the Festive Table

An eye-catching, colorful appetizer that's sure to grab your guests' attention. Bright, glossy crab sticks have become a firm fixture in our cooking. They're inexpensive and lend dishes a pleasant seafood flavor, so cooks were quick to embrace them.

Maria

Recipe author

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Composition / ingredients

Servings:

Crab sticks

200

Eggs

Hard cheese

Garlic

Mayonnaise

Parsley

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 11 g

Fats 48 % 15 g

Carbohydrates 16 % 5 g

202 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Gather the ingredients. To make crab stick rolls, you'll need: crab sticks, eggs, cheese, herbs, garlic, and mayonnaise.
Step 2:

Hard-boil the eggs, cool, and peel them. Separate the whites from the yolks and grate each separately on a medium grater.
Step 3:

Grate the cheese on a medium grater as well.
Step 4:

Peel the garlic and press it through a garlic press.
Step 5:

Wash, dry, and finely chop the parsley.
Step 6:

In a bowl, combine the grated egg whites, grated yolk, cheese, garlic, and parsley.
Step 7:

Dress with mayonnaise.
Step 8:

Add pepper and mix.
Step 9:

Carefully unroll the crab sticks, taking care not to tear them. If they don't unroll easily, you can dip them in hot water for a few seconds or hold them over steam.
Step 10:

Put a little filling on each unrolled stick and spread it evenly over the whole surface.
Step 11:

Gently roll the sticks back into tubes with the filling inside.
Step 12:

Arrange the finished rolls on a platter and sprinkle them with the remaining yolk and sprigs of parsley.
Step 13:

Put the crab stick rolls in the refrigerator for 20–30 minutes, then serve. Enjoy!

Not everyone knows that there's actually no crab meat in crab sticks at all. If you read the ingredient list on the package, you'll see that the main component is a minced fish product called "surimi." The Japanese invented it back in the 12th century. Islanders noticed that minced meat made from ground, pressed ocean fish tasted pretty good and could be shaped into all sorts of figures to dress up a meal. For a long time, the Japanese couldn't sell surimi or dishes made from it abroad — neither Americans nor Europeans wanted to eat white balls and patties with strange Asian names. That went on until, in the second half of the 20th century, Japanese food manufacturers hit on an ingenious way to win over picky overseas consumers. To make the product more appealing, they decided to color it: they painted a red stripe of food coloring onto the white paste and began selling it for export as "imitation crab meat." Surimi in its new guise quickly conquered the markets not just of the US and Europe but of the whole world. Surimi is usually made from the meat of white ocean fish — pollock, herring, mackerel, or hake. The fillet is ground and washed repeatedly in cold water until only the insoluble proteins remain. The resulting mass is then spun in a centrifuge to remove excess moisture. What's left is an almost flavorless paste, so sugar, salt, and various flavor enhancers are added, along with stabilizers and preservatives for shelf life. After that, a red stripe is applied to the surimi using carmine, paprika, or other dyes. You'd think crab sticks were already a fake version of crab meat — and yet even this imitation has been faked. Chinese crab sticks contain no surimi at all; they're made of vegetable (soy) protein, starch, and egg white, plus flavorings.