Nutrition Facts
4 servings
4
Recipe for Surimi Rolls
Since we can't afford lobster every day, even frozen as lobster rolls, I suggest these surimi rolls, considerably more modest, but sure to delight both kids and adults.
Ingredients
4 Individual viennoise baguettes or one large viennoise baguette cut into four.
200 Imitation crab meat or seafood flakes
1 Tomato concentrate
½ Espelette pepper (or arrabbiata spices, but in moderation)
6 Tarragon (or ½ bunch of chives)
6 Crispy pickles
Directions
1
Start with the sauce: tear and chop the tarragon (or chives). Drain the pickles and chop them. Mix the Greek yogurt (or cream cheese) with the tomato paste in a bowl.
2
Add the pepper or spices of your choice, pickles, and tarragon, and mix everything well. Taste the seasoning.
3
Cut the bread in half lengthwise and lightly toast it.
4
To finish, spread the crab stick crumbs (or the cut sticks) over half a bread roll and cover with a generous layer of sauce. Serve immediately. Eat with your fingers (protecting yourself with a paper napkin) or with a knife and fork.
Ingredients
Ingredients
4 Individual viennoise baguettes or one large viennoise baguette cut into four.
200 Imitation crab meat or seafood flakes
1 Tomato concentrate
½ Espelette pepper (or arrabbiata spices, but in moderation)
6 Tarragon (or ½ bunch of chives)
6 Crispy pickles
Directions
Directions
1
Start with the sauce: tear and chop the tarragon (or chives). Drain the pickles and chop them. Mix the Greek yogurt (or cream cheese) with the tomato paste in a bowl.
2
Add the pepper or spices of your choice, pickles, and tarragon, and mix everything well. Taste the seasoning.
3
Cut the bread in half lengthwise and lightly toast it.
4
To finish, spread the crab stick crumbs (or the cut sticks) over half a bread roll and cover with a generous layer of sauce. Serve immediately. Eat with your fingers (protecting yourself with a paper napkin) or with a knife and fork.
Notes
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TH 
EN