Stuffed crab sticks are an original and popular cold appetizer for the festive table. Now there are a lot of options for various fillings, among which the most common is with cheese and garlic. I decided to contribute to this diversity and cook crab sticks stuffed with cod liver. It turns out very tasty! With us, at least, the appetizer instantly disappeared from the table with the words "is that all?". Therefore, I strongly recommend this combination to you!
To prepare a snack, prepare the necessary products from the list. Eggs must be boiled and cooled.
Take the cod liver out of the jar and mash with a fork. If during the preparation of the filling you need oil, for a more delicate texture, you can add it from a jar.
Add mashed processed cheese and grated eggs to the liver.
Thoroughly knead the filling, add salt and pepper to it to taste.
Peel the crab sticks from the film and carefully unfold. Let me remind you that for stuffing you need chilled sticks, not frozen ones.
Lubricate the inner surface of the sticks with the prepared filling.
Gently roll up the crab sticks and refrigerate for 30-60 minutes.
Bon Appetit!
We present to your attention a recipe for a very tasty dish that will conquer everyone.
Such a fish turns out to be very tender, fragrant and mega appetizing. She twirls with great pleasure. With dignity, such yummy can be served at the festive table. Having prepared this dish once, you will definitely make it your favorite. And it's not hard at all to do. Save the recipe, cook and enjoy.
Required Ingredients
- 1 cod
- 1 boiled egg
- 1 raw egg
- 200 gr crab sticks
- 2 tablespoons mayonnaise
- 30 gr hard cheese
- pepper mix to taste
- salt to taste
- spices to taste
- 1 teaspoon lemon juice
- 1 tablespoon vegetable oil
Starting the process
- First of all, cut the fish into steaks.
- Then salt, sprinkle with lemon juice and roll in flour.
- Then we send it to a preheated pan with a small amount of oil to fry on both sides. You don't need to bring it to readiness.
- Finely chop the crab sticks.
- We put the prepared fish in a mold, previously greased with oil.
- Using a grater, we rub hard cheese on a large fraction. We send it to the crab sticks.
- Then we also rub the pre-boiled egg here.
- Beat the egg a little and pour it into the prepared ingredients along with the mayonnaise. Mix well and spread this mass on top of the fish. Distribute it evenly.
- We send the form to the oven, preheated to 180 degrees, for 35-40 minutes.
- After the required time has elapsed, we take out the finished dish and serve it hot to the table.
You may also like the recipe of which you will find on our Recipe Ideas website.
Pollock baked under a "crab coat" (and 3 types of filling)
Recently, I had to try such a fish in a public catering, and I “fell ill” with this recipe, then I found out the approximate ingredients and somehow, I “composed” the most acceptable version of such a fish for myself ...
The combination of baked fish with crab sticks and cheese is very successful, some new taste of fish is obtained, just the most delicate ... I just recommend that fish lovers try it ...
Ingredients:
"crab coat":
● 100 g crab sticks (maybe more if you make a higher fur coat ...),
● 4 tbsp. mayonnaise (maybe more, you need to look at the thickness of the "fur coat", because mayonnaises are also different, but a lot of mayonnaise is also bad, when baking, the fur coat can "slide" ...),
● 1 clove of garlic (optional),
● 100 g of hard cheese,
● dill optional (possible for decoration).
● ~500 g of pollock fillet (I haven't tried other fish, probably haddock, cod, hake and pink salmon…).
● salt (do not oversalt - cheese and mayonnaise give enough salt ...),
● pepper, spices for fish (I did not put any spices),
● vegetable oil for frying (I did not fry).
1st filling option (under a crab coat) - fried carrots:
● 1-2 carrots,
● vegetable oil for frying.
Cooking:
1. Salt the fish, sprinkle with spices and lightly fry in vegetable oil for 3 minutes on each side (I did not fry and immediately baked ...),
2. Grate carrots into narrow strips (I'm on a grater for Korean carrots) and lightly fry it,
3. Crab sticks cut into small strips,
4. Grind or chop the garlic,
5. Mix crab sticks, garlic, mayonnaise and grated cheese (you can leave a little cheese on top, but you can not leave it, the crust will still be beautiful ...), we will have a "crab coat",
6. Place the fried fish pieces in a baking dish, put the carrots on top and cover with the resulting mixture ("fur coat"), if you left a part of the grated cheese, sprinkle with it ...
(and now for clarity in the form of a diagram: fish + carrots + "fur coat" ...).
7. If the fish was previously fried, then bake in the oven at 180-200 ° C ~ 15-20 minutes until golden brown, but I don’t fry, so I baked ~ 30 minutes.
And today I have the 1st option (with carrots), at first I didn’t take step-by-step photos, I added these 2 photos later ... help yourself ...
Girls, although I wrote the quantitative composition of the products, but this is all conditional and approximate, I myself did it by eye ... someone likes more carrots, and someone doesn’t ... also with onions ...
Even if you cook more "fur coats", the taste of the cooked dish will only improve from this (I noticed that for me -
For 1 piece of fish, you need to take at the rate of ~ 1-1.5 pieces of crab sticks, at least ...), so look at your taste preferences, improvise and look for your favorite option ...
Just in case, I post other toppings ...
2nd version of the filling (under the crab coat) - fried onions:
● instead of carrots, you can use slightly fried onions (1-2 pcs, cut into thin half rings ...), put it on pieces of fish, then cover with a “fur coat”, as indicated above ...
I don't have a photo yet, I haven't prepared it yet, but I plan to...
3rd filling option - tomatoes:
● instead of carrots, you can use 2 tomatoes, cut them crosswise, pour boiling water, stand, pour cold water and remove the skin, cut into small cubes.
Then drain the excess liquid and mix with crab sticks, garlic, mayonnaise and grated cheese (note that, unlike carrots and onions, which are placed under the "fur coat", tomatoes are mixed with the "fur coat" ... poorly drained liquid from the tomato dilutes the coat and it in the oven it can slip ...).
Cover the pieces of fish with the resulting "fur coat" and bake, as indicated above ...
the fur coat turned out to be a little watery, I shifted the mayonnaise or the tomatoes influenced ..., but as a result, it did not slip during baking ...
On the forum, we have a slightly similar (in theory ...) recipe from Valeria - http://forum.say7.info/topic89570.html
Thank you for visiting!!!
