Craving something crisp on the outside and soft in the middle without spending half the night in the kitchen? These crab stick patties get you there fast. They feel a little fancy, taste pleasantly ocean-y, and still count as weeknight-easy. Great as a light dinner with salad, or as a party nibble that actually surprises people.
What you need
- 200 g crab sticks, thawed
- 100 g hard cheese, finely grated
- 2 large eggs
- 2 tbsp wheat flour
- 1 tbsp mayonnaise
- 1 small garlic clove, minced (optional)
- A pinch of ground black pepper
- Salt, about 1/2 tsp to start, then adjust
- 3-4 tbsp neutral oil for frying
- Fresh dill or parsley for garnish (optional)
How I make them
Start by prepping the base: finely chop the crab sticks or run them over the coarse side of a grater. Grate the cheese on the fine side so it melts smoothly into the patties instead of showing up as big strands.
In a mixing bowl, combine the chopped crab sticks, grated cheese, eggs, flour, mayonnaise, garlic if using, salt, and pepper. Stir until the mixture turns cohesive and thick, the kind of texture that holds together when pressed.
Shape the mixture into patties about 1.5 cm thick. If the mixture clings to your hands, lightly wet your palms with water and keep going.
Warm a skillet over medium heat and add the oil. Once the oil is hot, lay in the patties and cook for 3-4 minutes per side until they turn a deep golden color. Keep the heat at a steady medium so the cheese melts through while the crust turns crisp and evenly browned.
Move the cooked patties to a plate lined with paper towel to wick away excess oil.
Serve and enjoy
Serve hot, scattered with fresh dill or parsley. They pair beautifully with a tangy sour cream sauce, crunchy fresh vegetables, or a simple light salad. Fast, satisfying, and way more fun than the usual cutlet routine.