Wednesday, 17 September 2008

Crab Roll

Omelet: 
200 g of crab (or imitation crab)
   sticks
5 raw eggs
3 tbsp. spoons of milk
3-4 tablespoons flour
2 tablespoons vegetable oil
2 tbsp. minced dill
Filling:
150 grams of cheese
3 hard boiled eggs
4 cloves of garlic
1 red bell pepper
dill - to taste
100 g of mayonnaise
salt and pepper - to taste



  • Omelet: Preheat oven to 180º C.
  • Put all the omelet ingredients into a food processor and run until thoroughly mixed and the crab is broken up.
  • Line a cookie baking tray with parchment paper and then grease lightly with Pam or vegetable oil.
  • Evenly distributed the omelet mixture over the prepared pan.
  • Bake for about 15 minutes at 180º C, making sure that the omelet is not over dry. 
  • Stuffing:  Grate cheese and hard boiled eggs.
  • Crush garlic with the help of a press. 
  • Chop dill and bell pepper very finely.
  • Mix all stuffing ingredients together with salt/pepper/ and mayonnaise.
  • When omelet out of oven, cool slightly.
  • Distribute stuffing evenly across the surface and then roll starting from a larger side.
  • Wrap roll in plastic wrap and put into the refrigerator over night. 
  • When serving cut into slices.  Decorated with greens and thin slices of bell pepper.