Cutlets with crab sticks

4 servings

25 minutes

Crab stick cutlets are an interesting combination of marine flavor and a traditional approach to making cutlets. Their origin has no clear national affiliation; however, they are widely used in European cuisine, especially as an original appetizer or light main dish. Tender crab sticks combined with shallots and carrots create a rich aroma and soft texture. Adding eggs and milk makes the cutlets juicy, while breadcrumbs give a light crispy crust. They pair perfectly with light sauces—from sour cream to garlic. These cutlets can be served as a standalone dish, garnished with fresh vegetables, or used in burger variations. They attract with their delicate taste and unusual combination of ingredients, creating harmony on the plate.

Energy value per serving

• Calories: 83
• Proteins: 5.9g
• Fats: 2.7g
• Carbohydrates: 8.8g

Ingredients

• Crab sticks: 200 g
• Shallots: 1 pc
• Carrot: 1 pc
• Chicken egg: 1 pc
• Milk: 3 tbsp
• Breadcrumbs: to taste
• Vegetable oil: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Chop crab sticks in a blender, finely chop shallots, and grate carrots on a coarse grater.

   Required ingredients:

   • Crab sticks: 200 g
   • Shallots: 1 piece
   • Carrot: 1 piece

2. Mix the chopped sticks, onion, carrot, egg, milk, and breadcrumbs into a uniform mince.

   Required ingredients:

   • Crab sticks: 200 g
   • Shallots: 1 piece
   • Carrot: 1 piece
   • Chicken egg: 1 piece
   • Milk: 3 tablespoons
   • Breadcrumbs:  to taste

3. Add salt and pepper.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

4. Form the cutlets.

5. Fry the patties on both sides until a crust forms.

   Required ingredients:

   • Vegetable oil:  to taste