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Crab Stick Rolls with Cream Cheese
Instructions
I get ready the ingredients I need to make the crab stick rolls with cream cheese. I peel the garlic.
I cut the garlic clove into small cubes or pass it through a press.
I grate the walnuts on a fine grater.
I add the chopped garlic to the cream cheese.
I mix everything thoroughly.
I carefully unwrap the crab sticks. If they tear or will not unroll, I dip them in hot water for 30 seconds. After this heat treatment they unwrap easily and do not tear.
I spread the cream cheese filling evenly over each unwrapped crab stick.
I roll the sticks back into their original shape.
I dip the ends of the rolled rolls in mayonnaise and then in the grated walnuts. I decorate all the sticks this way.
The crab stick rolls with cream cheese are ready.
Tips
- 1
30 seconds in boiling water – the "secret" to flexibility. If the sticks tear as you unwrap them, dip them in hot water for 30 seconds.
- 2
Dip in the nuts – the "secret" to a pretty look. Ends coated in mayonnaise and walnuts make a lovely "golden" border for serving.
- 3
Garlic through a press – the "secret" to a sharp aroma. Crushed garlic gives the most flavour to the filling. Diced, it is milder.
- 4
Four ingredients – the "secret" to simplicity. Sticks + cheese + garlic + nuts = 15 minutes to a finished appetizer. The same principle works in other kinds of crab stick rolls.
Video
FAQ
Which crab sticks should you choose? +
Ideally, chilled crab sticks made from surimi that unwrap well (200 g). Alternatives: frozen sticks (200 g – dip them in hot water), sticks in a film wrapper (easier to unroll), and ones stuffed with surimi shavings. Brands such as "Vici", "Meridian", "Snow Crab" and "Baltic Coast" are reliable. Fresh chilled sticks are the "premium" choice (with no signs of having been thawed). Do not use: sticks near the end of their shelf life, ones with dark spots, or ones frozen several times. For a "premium" version, use sticks made from real crab.
What can you use instead of cream cheese? +
Alternatives: cream cheese such as "Almette" (200 g – the "classic"), mascarpone (200 g – "premium", more delicate), processed cheese such as "Druzhba" (200 g – "budget", grated), full-fat Greek yoghurt + 1 tbsp cream (200 g – "diet"), feta or Viola (200 g – saltier). Brands such as "Hochland", "Almette", "Philadelphia" and "Viola" are reliable. Fresh soft cheese is the "premium" choice. Do not use: hard cheese (it will not spread well) or sweet curd cheese. For the "classic", soft cheese is a must. For "premium", use Philadelphia or mascarpone.
How long do the rolls keep? +
In the refrigerator under film – 1 day. Any longer and the sticks lose their freshness and the cheese dries out. Before serving, take them out 5–10 minutes ahead (cold "mutes" the flavours). Do not leave them at room temperature for more than 4 hours – mayonnaise and crab sticks spoil. I do not recommend the freezer – the texture will separate. Fresh rolls are at their "best" in the first 30 minutes after they are made. For a "buffet", serve them straight after assembling. Ideally, make them about an hour before serving.
What do you serve the rolls with? +
Classics for the table: with a glass of cold vodka – the "Russian" serving. With dry white wine (Sauvignon Blanc) – "premium". With light beer – the "bar" serving. With a cup of meat broth. With a cup of coffee or tea. For a "buffet" – a handy portioned appetizer. With borscht or shchi as a starter. With fresh vegetables and herbs. With tomato juice. With sour cream on the side. With a slice of black bread. For the "New Year table" – a bright spread. With a glass of champagne – a "date". With caviar sandwiches. A versatile party appetizer for guests.
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