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.

Summary

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

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Instructions

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.