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Lavash Roll with Imitation Crab Sticks
Instructions
I prepare the ingredients for the lavash roll with crab sticks. Hard-boil the chicken eggs and peel them. Peel the garlic. Wash the dill and pat it dry with a paper towel.
Grate the 3 boiled chicken eggs on a vegetable grater.
Grate the 200 g of crab sticks through the same grater.
Grate the 100 g of creamy cheese on a fine or vegetable grater.
Pass 1 garlic clove through a fine grater.
Finely chop the dill leaves; don't use the stems.
Transfer all the prepared ingredients into a convenient bowl. Add the 100 g of mayonnaise.
Mix everything together. The filling is ready.
Spread the prepared filling evenly over the lavash sheet.
Roll the lavash tightly into a log.
Wrap the roll in cling film and put it in the fridge for a few hours so it soaks better.
The lavash roll with crab sticks is ready. Before serving, cut it into portioned pieces and serve.
Tips
- 1
EVERYTHING ON ONE GRATER – the "secret" of a uniform filling. When the eggs and the crab sticks are grated to the same size, the filling comes out even.
- 2
ROLL IT TIGHTLY – the "secret" of the shape. A loose roll falls apart when you slice it. A tight roll holds its shape when cut.
- 3
A FEW HOURS IN THE FRIDGE – the "secret" of soaking. The filling needs to soak into the lavash. A minimum of 2 hours.
- 4
A SHARP KNIFE FOR SLICING – the "secret" of a neat look. A blunt knife crushes the roll, while a sharp one gives even rounds. The same principle works with other kinds of lavash rolls.
Video
FAQ
Which crab sticks should I choose? +
Ideally, chilled surimi crab sticks (200 g) – they are more tender than frozen ones. Alternatives: canned crab meat (200 g – "premium"), boiled prawns (200 g – "premium", brighter), boiled squid (200 g – unusual), surimi flakes (200 g – "budget"). Brands such as Vici, Meridian and Snezhny Krab are reliable. Fresh chilled sticks are the "premium" option (with no signs of having been thawed). Don't use ones nearing the end of their shelf life or with dark spots. For "premium", choose ones made from real crab. For "budget", ordinary sticks in a wrapper.
What can I use instead of creamy cheese? +
Alternatives: curd cheese such as Almette (100 g – "classic"), mascarpone (100 g – "premium"), Druzhba processed cheese (100 g – "budget", grated), full-fat Greek yogurt plus 1 tbsp of cream (100 g – "light"), feta or Viola cheese (100 g – saltier). Brands such as Hochland, Almette and Philadelphia are reliable. Fresh soft cheese is the "premium" option. Don't use hard cheese (it won't spread well) or sweet curd. For the "classic" version, use creamy or curd cheese. For "premium", use Philadelphia or mascarpone.
How long does the roll keep? +
In the fridge, wrapped in film, for 1 day. Any longer and the lavash gets soggy and the filling runs. Slice it only just before eating. Don't leave it at room temperature for more than 4 hours, as the mayonnaise and crab sticks spoil. I don't recommend freezing it, as the structure separates. The roll is at its best 2 to 3 hours after chilling, once it has "rested". For a buffet, slice it 30 minutes before serving. It is ideal to make "for one occasion" for a gathering.
What should I serve the roll with? +
Classics for a gathering: with a cup of meat broth. With a shot of cold vodka – the "Russian" serving. With a dry white wine (Sauvignon Blanc) – "premium". With a light beer – the "bar" serving. With a cup of coffee or tea. With fresh vegetables and herbs. For a "buffet" – convenient sliced rounds. With borscht or shchi as an appetizer. With a glass of champagne – a "date". With garlic sauce. With tomato juice. With sour cream on the side. With a slice of black bread. For a "New Year table" – a bright slice. A versatile festive appetizer for guests.
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