Crab Roll for Breakfast
by Editorial Staff
The trend is to eat right. I use NORI seaweed in this roll. Combined with crab meat, it is delicious and trendy, not usually for home cooking.
Servings: 3
Ingredients
For filling:
- crab meat 200 g
- chicken egg 2 pcs.
- sushi nori 3 pcs.
For the honey-ginger sauce:
- honey: 77 g
- homemade mayonnaise 200 g
- mustard 40 g
- ginger root (juice) 15 ml
For egg pancakes:
- chicken egg 2 pcs.
- potato starch 2 tsp
- water 20 ml
Directions
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 60 minutes
Grind the crab meat with a blender. Add 1 egg. Mix the minced meat well. Refrigerate for 30 minutes.
For egg pancakes – beat 1 egg. Add starch (for thickening) + water to the container. Fry the pancake blank in a dry frying pan, lightly greasing the edges with vegetable oil. Fry on both sides. This makes 3 pancakes.
Put a sheet of nori on top of the pancake, crab mince on top. Roll into a roll on both sides until the middle of the pancake. It is still soft, it must be steamed in a slow cooker – it will become dense.
For the sauce, mix all the ingredients. Pour into a gravy boat and serve with a roll.
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