Ideally, this appetizer is made from real white crab meat, but this recipe is very expensive and chic for an everyday menu - you can save it for some big holiday. And so for a regular dinner, you can make meatballs from imitation of crab meat.
It is necessary
- - 450 g of crab white meat;
- - 200 g frozen sweet corn;
- - half a bell pepper;
- - 1 chili pepper;
- - 1 egg yolk;
- - a few feathers of green onions;
- - 8 tbsp. spoons of bread crumbs;
- - 2 tbsp. tablespoons of coriander seeds, fat-free natural yogurt;
- - 1 tbsp. a spoonful of olive oil;
- - 1 teaspoon of ground ginger.
Instructions
Step 1
Thaw the corn. You need corn kernels, not whole cobs. Dry the grains. Take four green onion feathers and chop them finely. Remove seeds from bell peppers and chili peppers, cut into cubes. Cut the crab meat into smaller pieces too. Grind the coriander seeds in a mortar or grind with a blender, if you have one.
Step 2
Combine crab meat with corn, green onions, bell peppers and chili peppers, add chopped coriander, natural yogurt, ginger, egg yolk, mix everything thoroughly. The mass for future cue ball is ready.
Step 3
Form 12 meatballs from the crab mass, sprinkle with breadcrumbs, cover with cling film, refrigerate for 12 hours. Of course, it is better to prepare the meatballs for the night so that you can fry them in the morning.
Step 4
Heat the olive oil in a skillet, fry the crab meatballs in portions for 2-3 minutes on each side. Fry over medium heat until golden brown, ready-made crab meatballs can be served immediately or cooled slightly. Serve with any sauce of your choice, best paired with garlic sauce, cucumber tartar sauce, and herb cheese sauce.
