Krap & Kaas (Crab Sticks with Cheese & Tartare)
Krap en Kaas
Makes about 12–24 pieces depending on halving.
Ingredients
- 12 cooked crab sticks (or imitation crab)
- 200 g whole mozzarella, cut into batons
- Cornflour for dusting
- 2 eggs, beaten
- 125 g breadcrumbs
- Oil for shallow frying
- *Tartare sauce:**
- 125 ml cream
- 125 ml mayonnaise
- 100 g finely chopped parsley
- 1 large gherkin, finely diced
- 4 spring onions, chopped
- Salt & pepper to taste
Method
- Cut the crab sticks in half lengthwise. Cut the mozzarella into matching batons.
- Dust both crab sticks and cheese lightly with cornflour.
- Place a piece of cheese between two crab-stick halves (or alongside, as preferred).
- Dip each parcel into beaten egg, then roll in breadcrumbs.
- Chill in the fridge for about 1 hour to firm up — this keeps the mozzarella soft but not fully melted when fried.
- Make the tartare sauce: combine cream, mayonnaise, parsley, gherkin and spring onion; mix well, season and refrigerate.
- Heat oil and shallow-fry the crumbed parcels until golden and crisp; drain on a paper towel.
- To serve: place a bowl of tartare sauce in the centre of a serving dish, arrange salad leaves around it and place the warm crab-and-cheese pieces around the platter.