Crab roll is an incredibly tasty dish that is made from ingredients available to all. Such a roll is very easy to prepare, but at the same time very tasty and satisfying.
Ingredients for the roll:
- Flour - half a glass;
- Butter - 50 g;
- Egg (large) - 4 pcs;
- Low-fat milk - 2 glasses;
- Hard cheese - 50 g;
- Vegetable oil (you can take olive oil) - 1 tablespoon;
- Garlic - 2 wedges.
Filling Ingredients:
- Crab sticks (natural crab meat can be used) - 400 g;
- Butter - 10 g;
- Green onions - 50 g;
- Processed cheese - 200 g;
- Chopped fresh herbs;
- Salt and pepper.
Preparation:
- First you need to prepare the "roll body". To do this, separate the yolks from the whites (put them in the refrigerator). Put the saucepan on high heat and melt the butter in it. Then reduce heat and add flour to the saucepan, stirring constantly, until the butter becomes thick.
- Now you need to pour milk into the butter in a thin stream. And continue cooking without forgetting to stir. When the flour mixture begins to boil, immediately remove the saucepan from the stove. Beat the egg yolks into the mixture. Peel and crush the garlic cloves in a garlic press, add to the mixture with black pepper and salt. Stir it and put it to cool. The mixture needs to be stirred from time to time. Bring the oven to 180 degrees.
- Remove the whites from the refrigerator and beat until thick foam. Place 2 tablespoons of whipped egg whites into the creamy mixture. Then gently mix the whole mixture. Add the remaining proteins there along with the pre-grated cheese. Mix everything well. It turned out the dough for the roll.
- Place parchment paper on a large, deep baking sheet and coat with oil. Place the dough on a baking sheet and flatten. Put the mass in the oven for half an hour. When the dough is baked, take it out of the oven and cover with plastic wrap.
- Now you need to prepare the filling. Wash the onions, chop and fry in hot butter. The onion should be slightly soft. Chop the crab meat into very small cubes and mix with fried onions, add melted cheese and herbs to the mass. Then salt and pepper the crab filling to taste.
- Put the crab filling on the cooled "roll body" and smooth it (leave 2 centimeters without filling at the edges).
- Roll up the filled layer into a roll and wrap it tightly in parchment paper. Let the roll steep for an hour.
