Cutlets from crab sticks with cheese
Cutlets from crab sticks with cheese and garlic are absolutely amazing hot dish with a consistency of roasted camembert and taste of fish!
Crab sticks – 250 g
Cheese hard – 150 g
Eggs – 2 pcs.
Flour – 1 tbsp.
Breadcrumbs – 45 g
Garlic – 1 tooth
Salt, black pepper – to taste
Oil – for frying
- 237 kCal
- 30 min.
Cutlets from crab sticks with cheese and garlic were a complete discovery for me! Before I read the name of the recipe on the Internet – it never occurred to me that such a thing could exist! All my consciousness, accustomed to the more conventional ways of consuming fish in general and crab sticks in particular, was desperately rebelling … But I have a son who for some reason categorically does not eat fish, but he adores crab sticks. Therefore, I by all truths and crooks strive to push into it microelements contained in the fish, at least in this way. In general, I had to take a chance and cook chops. And you know, they were much more delicious than what the imagination painted me! The only thing – do not look for a taste similar to the normal fish cutlets: in hot form they are more similar in consistence to croquettes or roasted camembert: creamy-soft inside, and with a delicious crispy crust from the outside. Taste … Taste is not childish and not cutlet. At all. To taste it – a cool hot appetizer! And only when it cools down completely – yes, then it becomes like fish cutlets.
My recipe is designed for the use of electric meat grinder, so it requires either frozen crab sticks, extracted from the freezer for 1 hour before the preparation, or fresh ones that are frozen to the point that they are no longer soft, but not solid as ice. Crab sticks – 250 gr. Cheese (I have a young gouda) – 150 gr. 2 eggs, 1 clove of garlic, salt and pepper to taste. Wheat flour – 1 tbsp, breadcrumbs – 45 gr. And, and more – oil for frying. More, because such things are good, as it were, to freeze, i.e. immerse in butter to half the thickness of cutlets.
I miss both crab sticks and pieces of cheese crawling into the socket of the meat grinder, through a meat grinder, through a nozzle with large holes. Frozen crab sticks can be grated on a grater, not subjected to freezing – chop the combine or chopper. The same with cheese – I think everyone will figure out how to grind it.
We introduce into the stuffing one egg, chopped garlic and salt and pepper through garlic. Do not overdo it with spices – the sticks and cheese have enough of their own taste. We mix the mixture until uniform.
We form 4 cutlets and we pour them in flour.
The second egg is blended with a fork in a bowl, in which it is real to dip a cutlet.
We dip the patties in a loosened egg, after which we pan them in breadcrumbs.
We warm the skillet in oil and fry cutlets from crab sticks with cheese from all sides until golden brown (about 5 minutes).
From the moment I started to take the film off the crab sticks, until ready, 30 minutes. Which was preceded by 1 hour of thawing. In my opinion, a good result!