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Raffaello from crab sticks and cheese
Instructions
I get the ingredients ready for the Raffaello snack made of crab sticks. Peel the shells off the hard-boiled eggs and peel the garlic. The mayonnaise is best homemade.
Using a vegetable grater with fine holes, grate the crab sticks. To make the crab sticks easier to grate, you can freeze them beforehand. Set aside about a third of the grated sticks – it will be used separately.
Pass the hard-boiled eggs through the same grater.
Grate the processed cheese, frozen in advance, on the same grater.
Garlic is best crushed with a press or a fine grater.
Transfer most of the crab sticks and the rest of the prepared ingredients into a convenient bowl. Add 2 tablespoons of mayonnaise here as well.
Mix everything together well.
Shape the prepared mixture into balls by hand. If the mixture sticks to your hands, wet your hands with water. Try to make the balls the same size.
Roll each ball in the reserved crab-stick flakes.
The Raffaello snack made of crab sticks and cheese is ready. I serve it at the table, and if I make it in advance, I cover the balls with a bowl so they do not dry out.
Tips
- 1
Freeze the sticks and the cheese – the secret to neat grating. Warm products smear. After 20 minutes in the freezer, they grate into even strands.
- 2
One third of the sticks for the coating – the secret to the decoration. Balls without a coating look greyish. In the orange-pink flakes they are bright and pretty, just like real Raffaello.
- 3
Wet hands – the secret to shaping. With dry hands the mixture sticks and the balls come out ragged. With wet hands you get smooth, even balls of the same size.
- 4
Cover with a bowl – the secret to freshness. Left uncovered, the Raffaello balls dry out within 30 minutes. Under a bowl they stay fresh and tender until serving. The same principle works for other kinds of snack balls.
Video
FAQ
Which crab sticks should I choose? +
Ideally, chilled crab sticks in individual wrapping (200 g – soft, easy to grate after the freezer). Alternatives: frozen ones (200 g – no need to freeze them further), premium-class sticks with real crab (200 g – a premium choice), surimi in a block (200 g – slice thinly), deep-red sticks with a rich colour (200 g – brighter decoration), or chopped boiled prawns (200 g – a premium choice). Brands such as Vici, Meridian, A'more and Krab Stik are reliable. Fresh chilled sticks are the premium option. Do not use ones that have dried out, are cracked or past their date. For a classic Raffaello, chilled sticks of medium firmness are a must.
What can I use instead of processed cheese? +
Alternatives: grated hard cheese such as Rossiysky (80 g – an economical choice, brighter taste), grated suluguni (80 g – a premium choice), Almette cream cheese (80 g – softer and more delicate), mashed feta (80 g – saltier), cheddar (80 g – a premium choice), or grated brynza (80 g – a salty note). Brands such as Druzhba, President and Karat are reliable processed cheeses. Fresh processed cheese is the premium option. Do not use salty cheeses (they upset the balance) or sweet cheeses with fruit. For a classic version, classic processed cheese such as Druzhba or Yantar is a must.
How long does Raffaello keep? +
In the fridge, under cling film or a bowl, for 1 day. Any longer and the balls dry out, lose their shape, and the garlic smell grows stronger. Before serving, let them stand for 10 minutes at room temperature. I do not recommend freezing, as the texture is completely ruined. The balls are at their best about 30 minutes after shaping, once they have settled in the cold. On the second day the flavour holds but the texture is worse. Do not leave them at room temperature for more than 2 hours, as mayonnaise with eggs spoils quickly.
What do I serve Raffaello with? +
The classic way is as a snack, on a bed of green salad leaves (iceberg, romaine). With a glass of champagne or prosecco. With a shot of cold vodka. With a dry white wine (Sauvignon Blanc). With a platter of fresh vegetables. With slices of rye baguette. With a cheese assortment. With lightly salted red fish on the side. With marinated olives. With a cup of green tea. With fresh herbs (parsley, dill) for decoration. With slices of lemon. For a buffet, on skewers with an olive. For a New Year's table, it is a versatile serving. A festive one-bite snack.
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