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Crab Stick Rolls with Egg
Instructions
I prepare the ingredients for the crab stick rolls with egg. Hard-boil the eggs and remove the shells; peel the garlic. Put the processed cheese in the freezer so it is easier to grate.
Grate the three eggs on a vegetable grater.
Grate the frozen processed cheese on the fine side of the grater.
On the same fine grater, grate the two cloves of garlic.
Chop 30 g of walnuts by any convenient method. I used a fine grater.
In a bowl, mix the grated eggs, garlic and processed cheese with three tablespoons of mayonnaise.
Next, carefully unfold the crab sticks. If they tear as you unfold them, dip them in hot water for 30–40 seconds – after that they no longer tear and unfold easily.
Spread a thin layer of filling onto the opened crab stick.
Roll the crab stick up into a roll with the filling inside. Roll up all the crab rolls the same way.
Dip each roll's two ends, one after the other, into mayonnaise and immediately into the grated walnuts. Do the same with all the rolls.
The crab stick rolls with egg are ready.
Tips
- 1
Freeze the cheese – the secret to clean grating. Warm processed cheese smears across the grater. After 30 minutes in the freezer it grates cleanly.
- 2
Hot water for the sticks – the secret to unfolding. Dry crab sticks tear. After 30–40 seconds in hot water they become as flexible as a ribbon.
- 3
Dipping in walnut – the secret to the decoration. The ends of a roll are the least presentable part. The walnut covers them and adds a nice touch.
- 4
A thin layer of filling – the secret to rolling. With a thick layer the roll won't curl up and the filling escapes. A thin layer gives a neat, even roll. The same principle works for other kinds of crab stick rolls.
Video
FAQ
Which crab sticks should I choose? +
Ideally, chilled crab sticks in individual packaging (200 g – soft and easy to unfold). Alternatives: frozen ones (200 g – defrost in the fridge before use), premium sticks made with natural crab (200 g – premium), surimi in a block (200 g – cut into thin sheets), or deep red sticks with a rich colour (200 g – brighter). Brands such as Vici, Meridian, A'More and Krab Stik are reliable. Fresh chilled sticks are the premium choice. Don't use ones that are dried out, cracked or past their date. For the classic version, use chilled Snow or Vici sticks.
What can replace the processed cheese? +
Alternatives: cottage cheese such as Almette or Hochland (one 150 g pack – milder), grated suluguni (150 g – premium), feta mashed with a fork (150 g – saltier), sour cream plus grated hard cheese 50/50 (75 g of each – budget), or spreadable processed cheese such as Viola (150 g – classic). Brands such as Druzhba, President and Karat are reliable. Fresh processed cheese is the premium choice. Don't use salty cheese (it upsets the balance) or sweet dessert cheeses. For the classic version, use classic Druzhba processed cheese.
How long do the rolls keep? +
In the fridge, covered with film on a plate – one day. Any longer and the crab sticks lose their shape and the filling settles. Before serving, let them stand for 10 minutes at room temperature. I don't recommend freezing – the sticks lose their structure. Fresh rolls are at their best 30–60 minutes after making, once they have rested in the cold. On the second day the flavour holds, but the texture becomes softer. Don't leave them at room temperature for longer than 2 hours – the mayonnaise in them spoils quickly.
What to serve crab rolls with? +
A classic appetizer: with green salad leaves (iceberg, romaine); with a platter of fresh vegetables (cucumber, tomato, pepper); with tinned olives or capers; with a glass of champagne or prosecco; with a dry white wine (Sauvignon Blanc); with a shot of cold vodka; with slices of baguette; with cubes of brynza cheese; with a wedge of lemon (for contrast); with a cup of tea as an afternoon snack; alongside a Caesar salad; with pickled mushrooms; or on skewers for a buffet. A versatile appetizer for the table and for quick snacks alike.
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