Crab Stick & Potato Fries: A Unique Snack or Meal
Crab Stick & Potato Fries: A Unique Snack or Meal
Creative Crab Stick and Potato Fries
To tempt my sibling’s picky appetite, I decided to create a novel dish using their favorite ingredient: imitation crab sticks (cremi). These fries are not only a delightful snack but also a satisfying meal thanks to the hearty potatoes. They offer a wonderful textural contrast with a crispy exterior and a tender, flavorful interior. Perfect for a light meal or a fun appetizer!
Crab Stick & Potato Fries- 4 small potatoes
- 2 packs (10 sticks) imitation crab sticks (cremi)
- 3/4 small onion
- 1 Tbsp mayonnaise
- Honey mustard dressing (to taste)
- 1 pinch of salt
- 2 pinches of black pepper
- 1/2 bowl (rice bowl size) all-purpose flour
- 1 bowl (rice bowl size) breadcrumbs
- 1 small egg
- Frying oil (enough to generously cover the fries)
Salad- 3 leaves of lettuce
- 1 handful of sprouts
- Coleslaw dressing (to taste)
- 3 leaves of lettuce
- 1 handful of sprouts
- Coleslaw dressing (to taste)
Cooking Instructions
Step 1
Prepare the ingredients as follows:
1. Cut the potatoes into bite-sized pieces (about 2-3 cm) to shorten cooking time.
2. Shred the imitation crab sticks into thin strips by hand.
3. Finely dice the onion, soak it in water for about 10 minutes to remove pungency, then squeeze out excess water.
4. Tear the lettuce leaves into bite-sized pieces and rinse the sprouts under cold water, then keep them submerged in ice water to maintain crispness.
Step 2
Bring a pot of water to a boil with a pinch of salt. Add the cut potatoes and boil for about 5-6 minutes, or until they are tender when pierced with a fork but not mushy. Drain the potatoes well and place them in a large bowl. It’s best to mash them while they are still warm.
Step 3
Using a fork, mash the warm, drained potatoes until smooth and lump-free. Mashing while they are still warm will yield a creamier texture.
Step 4
To the mashed potatoes, add the finely diced onion, shredded imitation crab sticks, 1 pinch of salt, 2 pinches of pepper, and 1 tablespoon of mayonnaise. You can also add honey mustard dressing to your preference.
Step 5
Mix all the ingredients from Step 3 thoroughly using a spatula or spoon until well combined. The mixture should hold together. Taste and adjust seasoning with salt and pepper if needed.
Step 6
Shape the well-mixed potato and crab stick mixture into round or oval patties, similar to small croquettes or fritters. You can make them bite-sized or slightly larger for a more substantial snack.
Step 7
Prepare your dredging station: place flour in one shallow dish, whisk the egg in another, and place breadcrumbs in a third. Coat each shaped patty first in flour, then dip in the whisked egg, and finally coat generously with breadcrumbs. Press the breadcrumbs gently to ensure they adhere well.
Step 8
Heat a generous amount of frying oil in a pan over medium heat. Once the oil is hot (a breadcrumb dropped in should sizzle and float up immediately), carefully place the coated patties into the oil. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Since the filling ingredients are already cooked or safe to eat raw, you only need to fry until the exterior is crisp. Remove the fries and drain on paper towels.
Step 9
Drain the lettuce and sprouts from the cold water. Arrange them on a plate and drizzle with coleslaw dressing to serve alongside the crispy crab stick and potato fries.
