Crab Stick Cake, also known as a layered crab salad, is a unique and delightful dish that is as visually appealing as it is tasty. Made with simple ingredients like crab sticks, cheese, and eggs, this salad is layered to resemble a savory cake. The dish is easy to prepare, requires no cooking, and is perfect for festive occasions or family gatherings. The combination of tender crab sticks, creamy cheese, and a garlicky mayonnaise filling makes this a savory treat that can be served as an appetizer or even as a main dish.
Full Recipe:
Ingredients:
For the Base:
- 10 crab sticks (180 g): The primary ingredient, providing a seafood flavor and texture.
For the Filling:
- 3 egg yolks: Adds richness and depth to the filling.
- 200 g hard cheese: Any firm cheese like cheddar, gouda, or mozzarella can work.
- 3 cloves garlic: Adds a sharp, savory kick to the filling.
- 150 g mayonnaise (about 4 tbsp): Acts as the binding agent, providing creaminess.
For Decoration:
- 3 egg whites: Grated egg whites will be used as a garnish for the top of the cake, adding a refined, delicate look.
Instructions:
Step 1: Prepare the Ingredients
- Boil the Eggs: Start by boiling the eggs. Place 3 eggs in a pot, cover with cold water, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for about 10 minutes. After boiling, transfer the eggs to cold water to cool them down quickly. Once cooled, peel the eggs and separate the yolks from the whites.
- Grate the Cheese: Take the 200 g of hard cheese and grate it finely. You want the cheese to be small enough to mix well with the other filling ingredients.
- Grate the Egg Yolks: Using a fine grater, grate the 3 boiled egg yolks. Set aside, as these will be mixed into the filling to add richness.
- Prepare the Garlic: Mince or grate the 3 cloves of garlic. The garlic will add a spicy, savory element to the mayonnaise mixture.
Step 2: Make the Filling
In a mixing bowl, combine the following ingredients:
- Grated egg yolks
- Grated cheese
- Mince garlic
- 150 g of mayonnaise (4 tbsp)
Mix all these ingredients thoroughly until well-combined. This mixture will serve as the creamy, cheesy filling for your crab cake.
Step 3: Prepare the Crab Sticks
Unwrap the 10 crab sticks and carefully separate them. Crab sticks are often rolled tightly, so gently unroll each stick into thin, flat sheets. These flattened crab sticks will serve as the layers of the cake. If the crab sticks are difficult to unroll, you can cut them into smaller pieces and layer them like slices.
Step 4: Assemble the Crab Cake
Now, it’s time to layer the crab cake:
- First Layer: Lay a single layer of crab stick slices on a flat serving plate. If you’re using unrolled crab sticks, place them evenly across the plate to form a solid base.
- Second Layer (Filling): Spread a thin layer of the cheese and egg mixture on top of the crab stick base. Use a spatula or spoon to smooth it out evenly.
- Repeat: Add another layer of crab sticks on top of the filling, followed by another layer of the filling. Repeat this process until all of the crab sticks and filling are used, finishing with a layer of filling on top.
Step 5: Decorate the Crab Cake
Once the cake is assembled, it’s time to decorate:
- Grate the Egg Whites: Take the 3 boiled egg whites and grate them finely. The grated egg whites will be used to decorate the top and sides of the crab cake, giving it a snowy, elegant look.
- Garnish: Sprinkle the grated egg whites evenly over the top layer of filling. You can also gently press the grated whites onto the sides of the cake for a fully covered, professional appearance. If you wish, you can add fresh herbs like parsley or dill for extra decoration and a pop of color.
Step 6: Chill and Serve
After assembling the crab cake, cover it with plastic wrap and refrigerate for at least 30 minutes to 1 hour. Chilling the salad allows the flavors to meld together and makes it easier to slice.
When ready to serve, carefully cut the crab cake into slices like you would a traditional cake, and enjoy!
Nutritional Information (per serving):
Note: This recipe serves approximately 6-8 people.
- Calories: 250-300 kcal
- Carbohydrates: 5-7 g
- Protein: 12-15 g
- Fat: 20-25 g
- Fiber: Less than 1 g
- Vitamins: Rich in Vitamin A (from eggs) and calcium (from cheese).
Frequently Asked Questions (FAQs):
1. Can I use imitation crab or other seafood?
Yes, this recipe traditionally uses imitation crab sticks, which are made from white fish like pollock. You can also substitute them with real crab meat or other seafood like shrimp or smoked salmon for a different flavor.
2. What type of cheese works best for this recipe?
You can use any hard cheese that you prefer. Cheddar, gouda, or mozzarella all work well. If you want a milder flavor, choose a cheese like mozzarella, while cheddar will provide a sharper taste.
3. Can I make this recipe without mayonnaise?
If you prefer a lighter version of this recipe, you can substitute the mayonnaise with Greek yogurt or sour cream. Both will provide creaminess but with fewer calories.
4. How far in advance can I make the crab cake?
You can prepare the crab cake up to 24 hours in advance and store it in the refrigerator. In fact, making it a few hours ahead allows the flavors to blend together even better.
5. Can I add other ingredients to the filling?
Absolutely! Some popular additions include finely chopped pickles, celery for crunch, or boiled carrots for added sweetness and color.
Tips for Making the Best Crab Cake Salad:
- Use fresh ingredients: The quality of the crab sticks and the freshness of the garlic, eggs, and cheese will make a big difference in the final flavor.
- Chill the cake: Don’t skip the refrigeration step. Chilling the salad helps the layers set and makes it easier to slice.
- Customize the filling: Feel free to experiment with the filling by adding ingredients like chopped dill, pickles, or different types of cheese to suit your taste.
- Serve with fresh bread or crackers: This crab salad pairs wonderfully with freshly baked bread, crackers, or even as a filling for sandwiches.
Storage Tips:
In the Refrigerator:
Store the crab cake salad in an airtight container in the refrigerator for up to 3 days. If making ahead, assemble the cake and refrigerate it, but don’t garnish it with the egg whites until just before serving to keep them looking fresh.
Freezing:
This salad is not ideal for freezing, as the texture of the mayonnaise and crab sticks may change when thawed. It’s best to enjoy it fresh within a few days of preparation.
Conclusion:
Crab Stick Cake is a delightful, elegant dish that’s sure to impress at any occasion. Its layers of crab sticks, rich egg and cheese filling, and light mayonnaise dressing make it a flavorful and satisfying meal or appetizer. The grated egg whites on top give it a sophisticated look, while the simplicity of the ingredients makes it an easy recipe to prepare. Whether you’re serving it for a special event or a family dinner, this savory crab cake is bound to become a favorite. With a little preparation, you can create a show-stopping dish that’s as delicious as it is beautiful!