Crab-chicken roll
Suitable for making sandwiches and as a snack in the thread. Variety of the usual flavor palette and surprise guests. And, well, sooo tender!


  • Spices

  • Mustard

    1 tsp

  • Vegetable oil

    70 ml

  • Chicken egg

    2 piece

  • Bread

    3 slice

  • Minced chicken

    500 g

  • Onion

    1 piece

  • Olives

    150 g

  • Pineapple

    1.5 slice

  • Crab sticks

    7 piece

  • Salt

  • Sugar

    0.5 tsp

  • Vinegar

    1 Tbsp


I used crab sticks by A'more.
Crab sticks cut for ease of grinding in a blender.
Pineapple, onion and olives finely chop.
In a glass blender (or jar with a small diameter of the bottom) pour vegetable oil, add salt, spices, vinegar, mustard, egg and on maximum speed whisk until a homogeneous white mass. Then add the crab sticks and re-grind.
The resulting mass is mixed with onion, pineapple and olives - our filling is ready.
In minced chicken add soaked in water and squeezed bread, egg, salt, stir. The sheet made of the bag (same sleeve, just cut one side to make it flat), spread the stuffing, even out in the middle and spread our stuffing. Instead of a sleeve you can use plastic wrap.
Very carefully!! Turn all into a roll so that the filling to be in the center (I folded in half), tying with one hand and press it gently and tie the free end. Cook in the steamer for 30-35 minutes. Cools under pressure.
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