Crab Stick Rolls

An interesting, bright snack will attract the attention of your guests. Bright shiny crab sticks have firmly entered our lives. They are inexpensive and give the dishes a pleasant fishy taste, so cooks quickly adopted them.

Maria

Recipe author

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Composition / ingredients

Servings:

Crab sticks

200

Filling:

Eggs

Hard cheese

Garlic

Mayonnaise

Parsley

to taste

Ground black pepper

to taste

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

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare the ingredients. To make rolls from crab sticks, we will need: crab sticks, eggs, cheese, herbs, garlic and mayonnaise.
Step 2:
Hard-boiled eggs, cool, peel. Separate the whites from the yolks and grate separately on a medium grater.
Step 3:
Grate the cheese on a medium grater as well.
Step 4:
Peel the garlic and pass it through the press.
Step 5:
Wash, dry and finely chop the parsley.
Step 6:
In a salad bowl, combine grated proteins, grated yolk cheese, garlic and parsley.
Step 7:
Season with mayonnaise.
Step 8:
Pepper and mix.
Step 9:
Carefully unwrap the crab sticks, trying not to tear. If the sticks do not unfold well, you can lower them into hot water for a few seconds or hold them over steam.
Step 10:
Put a little filling on each unfolded stick and spread evenly over the entire surface.
Step 11:
Gently roll the sticks back into the tubes with the filling inside.
Step 12:
Put the finished sticks on a platter and sprinkle with the remaining yolks and sprigs of parsley.
Step 13:
Put crab sticks in the refrigerator for 20-30 minutes, then serve. Bon appetit!

Not everyone knows that there is no crab meat in crab sticks at all.

If you read the composition on the package of crab sticks, you will see that the main component of this dish is minced fish &laquo;Surimi &raquo;. The Japanese invented its recipe back in the distant XII century. The islanders then drew attention to the fact that the minced meat obtained from ground and pressed oceanic fish has a good taste and from it you can sculpt a variety of figures that will decorate any meal.

It was not possible to sell Surimi and dishes made from it for export to the Japanese for a long time. Neither the Americans nor the Europeans wanted to eat white balls and tortillas with strange Asian names. This continued until in the second half of the twentieth century, Japanese food manufacturers found an ingenious way to trick picky overseas consumers. To make the product more attractive in appearance, they decided to color it. They applied a red strip of food coloring to the white minced meat and began selling the resulting product for export under the name "imitation crab meat". Surimi in a new wrapper very quickly conquered the markets not only of the USA and Europe, but also of the whole world.

Surimi is usually prepared from the meat of white oceanic fish &mdash; pollock, herring, mackerel or hake. The fillet is crushed and repeatedly washed with cold water until only insoluble proteins remain. Then the resulting mass is sent to a centrifuge to remove excess moisture. At the output we have almost tasteless minced meat. Therefore, sugar, salt, various flavor enhancers are added to the fish mass, and stabilizers and preservatives are better stored. After that, a red stripe is applied to the resulting Surimi with the help of carmine, paprika or other dyes. It would seem that crab sticks are a fake for crab meat, they even learned to fake this issue. Chinese crab sticks do not contain surimi, but consist of vegetable (soy) protein, starch and egg white, as well as flavoring additives.