iKi Crab Sticks
The fresh and only iKi Crab Sticks!
- 200 gram crab meat
- 100 gram grated cheese (Gruyere)
- 2 tablespoons chopped chives
- 1 tablespoon with Worcestershire sauce
- 1 teaspoon mustard
- 1 teaspoon lemon juice
- 1 tablespoonl finely chopped dill
- 100 gram butter
- 250 cc iKi beer
- ¼ theaspoon lemon-pepper
- ½ theaspoon salt
- 200 gram flour
- 4 large eggs
Preheat the oven to 200 degrees cover the baking sheet with parchment paper. Add in a large scale together: the crab meat, cheese, chives, Worcestershire sauce, mustard, lemon juice and dill. Set this aside.
Melt the butter in a large skillet add iKi Beer, salt and lemon pepper. Bring to a boil. Add the flour. Remove the pan from the heat source and stir vigorously with a wooden spoon. Put the pan back on heat and beat the dough with a wooden spoon until a dough is created. Remove the pan again from the heat source. Beat the eggs one at a well into the dough. Add the crab mixture to set aside the dough.
Put the dough in a piping bag with a small hole and push the air out. Spray on the dough sheet of greaseproof paper having a length of about 5 cm. Maintain enough distance between the sticks. Fry the crab sticks in 25 to 30 minutes until golden and serve warm or at room temperature.This recipe was written and published by Peggy Trowbridge Filippone (January 0001)