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Lavash with crab sticks, egg and mayonnaise

Lavash Roll with Crab Sticks, Egg, and Mayonnaise

A quick snack for any occasion — breakfast, a nibble, or guests! A lavash roll with crab sticks, egg, and mayonnaise is about the simplest, most affordable thing you can make, and it comes together in minutes. It'll win you over with both its taste and its good looks. You can even take it along on a trip or pack it for work.

Maria

Recipe author

Lavash with crab sticks, egg and mayonnaise

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Composition / ingredients

Servings:

Thin lavash (1 long sheet)

100

Crab sticks

200

Eggs (large)

Parsley

150

Mayonnaise (2-3 tbsp)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 7 g

Fats 28 % 8 g

Carbohydrates 48 % 14 g

160 kcal

GI: 36 / 0 / 64

Cooking method

Step 1:

How do you make a lavash roll with crab sticks, egg, and mayonnaise? It's a very simple, quick snack. First, gather the ingredients on the list. Use a long sheet of lavash, ideally a single piece. Use large eggs — if yours are small, use 3–4. It's best to take the lavash out of its package only after everything else is prepped, right before rolling, since lavash dries out, cracks, and breaks very quickly once unwrapped.
Step 2:

Grate the crab sticks on a coarse grater. To make them easier to grate, freeze them for 30 minutes first.
Step 3:

Hard-boil the eggs, cool, and peel them, then grate them on a fine grater. You can add more eggs if you like — the snack only benefits.
Step 4:

Wash, dry, and finely chop the parsley. Besides parsley, you can use other herbs — dill, cilantro, green onion, or a mix.
Step 5:

Spread the sheet of lavash out on the counter and coat it evenly with mayonnaise. I put the mayonnaise in a piping bag and snipped the tip — easier than a spoon, especially for drizzling over the crab-stick layer. For a sharper flavor, you can stir 1–2 pressed garlic cloves into the mayonnaise.
Step 6:

Spread the grated crab sticks evenly over the whole sheet, then drizzle the remaining mayonnaise over them from the piping bag.
Step 7:

Scatter the grated egg and chopped herbs evenly over the crab sticks. If you like, add grated cheese or other fresh or cooked vegetables to the filling.
Step 8:

Roll the lavash up into a tight roll.
Step 9:

Wrap it in plastic wrap and refrigerate for 30 minutes so it sets.
Step 10:

Cut the finished roll into slices and serve, garnished with herbs. It's best to eat the snack right away, or at least within the lavash's shelf life. Enjoy!

How do you pick good lavash? First, check the production date on the package and skip anything expired. Fresh lavash should smell pleasant, with no stains or signs of mold. Note that mold appears on lavash very quickly, so inspect it carefully before using.
Since everyone's preference for salt, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for one).
It's even better to make the mayonnaise yourself — tastier and healthier. See here for some good homemade mayonnaise recipes. You can also use sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayo in any ratio you like, to lighten up the dish.