Crab sticks in the modern world are an indispensable and tasty ingredient for many salads. Almost every housewife knows this and tried to do something with them, for example, on the New Year's table. But not every home chef risked cooking cutlets from crab sticks. The cheese recipe, offered below, wasn’t all the more so decided to implement, since one of the properties of a fermented milk product is to melt at a certain temperature. However, this recipe is just a crab lifesaver, when you need to quickly put something on the table, and minced meat was not at hand. Fill in the gaps and try?
Cutlets from crab sticks. Cheese Recipe
- Everything is simple here. Crab sticks (imitation, of course, and not from real crustaceans) are available in any supermarket. And there you will be offered about a dozen varieties, and here you will have to choose according to your financial capabilities, since the price range is quite large. Tip: buy a product of the middle price category, domestic production. And be sure to pay attention not to the expiration date, but to the release date (so that they do not lie on the counter for a long time). It is necessary to take two two-gram packs of the ingredient in frozen form to prepare cutlets from crab sticks. A recipe with cheese, respectively, involves the inclusion in the forcemeat of this dairy product.
- It’s enough to take 200 grams of cheese, but for those who love it, you can add more. Yes, and it should be real cheese (for example, "Russian"), and not some kind of cheese product!
- Three fresh eggs can be found in any kitchen.
- Next is the onion. But this is optional. By the way, if you chop the onion and fry it in butter until golden, then add it to the final product, you will get very tasty crab sticks with cheese.
- You will also need a few spoons of semolina (you can replace it with corn or wheat flour), a set of those seasonings that you usually use for your dishes, salt, breadcrumbs for deboning, lean oil for frying. That's all the ingredients.
Minced meat
How to cook cutlets from crab sticks? The recipe with cheese suggests tenderness and a special delicate taste for cutlets. Stuffing should turn out soft and tender. And if you add fried onion, you’ll just lick your fingers!
- Frozen crab sticks are grated coarsely in a large bowl to make it convenient to knead.
- Hard cheese is also rubbed there.
- Break three fresh eggs, add semolina. If you decide to use fried onions, then we also introduce it at this stage.
- Salt pepper. By the way, one must be careful with this, since many hard cheeses are already quite salty. It’s important not to overdo it!
- We thoroughly knead and let it brew for about fifteen minutes.
Fry
- We form cutlets. They should not be too large, approximately fit in a closed palm. And do not make them flat, as they will be less juicy.
- Bread small cutlets breaded.
- We heat a large good pan and pour in vegetable oil for frying, quite a lot. Let the oil warm up well, but do not boil.
- We put the patties in a pan so that they do not touch each other, and fry on both sides over medium heat.
- Then we do the same operations with the next portion. Cutlets should turn out magnificent and golden brown.
Serving to the table
The resulting dish can be laid out on a wide plate. Serve to the table preferably hot or warm. As a side dish, it is best to use fried straws, boiled rice, vegetables. Garnish with fresh herbs - twigs.
Sauce
As for sauces: since this is actually a fish dish, sauces that are traditionally used in fish dishes are also well suited. For example, a good and simple sauce can be made in just a few minutes (and it’s best to do this before preparing the cutlets from crab sticks).
Two tablespoons of flour are simmered over low heat. We introduce a spoonful of oil, three tablespoons of sour cream, three - tomato paste, half a glass of water or fish stock, seasoning for fish on the tip of a knife, pepper. Knead everything, as soon as it boils, remove from heat. A delicious sauce for crab cutlets is ready!