Crab Cutlets
10 servings
30 minutes
A classic from the early 2000s, when Kamchatka crab was a regular in every first Moscow restaurant, becoming a favorite of wealthy Muscovites. Most likely, the first to come up with the idea of making crab cutlets was Yuri Rozhkov, a wonderful chef at the legendary Vogue Café on Kuznetsky Most. These weren't some crabcakes — American crab cakes always have mayonnaise, which coarsens the overall taste, while in these cutlets, cream is added to the mince, emphasizing the delicate crab spirit, and crab sticks easily coexist with the phalanx meat, without reducing the pathos of the dish at all, but at the same time slightly reducing the cost of its preparation. Crab cutlets are also good because temperature is not important for them: cold, they are just as tasty as hot.
1
Pass shrimp, crab sticks, and crab meat through a meat grinder twice. Add cream, egg, salt, pepper and mix until smooth. Beat the filling on the table like dough to incorporate air.
- Tiger prawns: 700 g
- Crab sticks (surimi): 500 g
- Crab claw meat (phalanges): 200 g
- Whipping cream 33%: 200 ml
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Shape the patties, coat them in starch, and fry in sunflower or olive oil.
- Starch: to taste
- Vegetable oil: 200 ml
3
Cut off any tough asparagus stems if present. Tie the bunch with cooking twine for convenience and place it in boiling salted water for eight minutes.
- Asparagus: 1 kg
4
Thoroughly mix kimchi, mayonnaise, and paprika. Serve the cutlets with the resulting sauce and boiled asparagus.
- Mayonnaise: 150 g
- Paprika: 0.5 teaspoon
- Kimchi paste (yangnyeom): 15 g
