Crab roll

Ingredients

• 0.5 cup flour
• milk - 2 cups
• garlic - 2 cloves
• 50 g of green onions
• 2 tbsp. l. butter
• egg - 4 pcs
• vegetable oil - 1 tbsp.
• 2 packs (240 g each) crab sticks
• For the filling:
• butter - 50 g
• 200 g melted cheese
• salt
• 0.3 cups of grated hard cheese
• 2 Art. l. green parsley

Cooking

Step 1

1. Separate egg yolks from proteins; squirrels put in the refrigerator. Put the pan on fire. Melt butter. Reduce heat, add flour and cook, stirring constantly, until the mixture thickens. 2. Pour milk in a thin stream. Continue cooking, stirring constantly. When the mixture begins to boil, immediately remove the saucepan from the heat. Whisk the yolks into the flour mixture. Peel the garlic, chop, add to the mixture with salt and pepper. Mix thoroughly, cool to room temperature, stirring occasionally. Preheat the oven to 180ºС. 3. Beat the egg whites into a thick foam. Add to flour mixture 2 tbsp. l. whipped proteins, mix. Add the rest of the proteins along with the grated cheese, mix thoroughly again. Lay parchment on a baking sheet with sides, grease it with vegetable oil. Pour the mixture onto a baking sheet, smooth, put in the oven for 30 minutes. Remove from oven, cover with cling film and let cool. 4. Wash the onion, finely chop and fry in butter heated in a pan until soft. Cut crab sticks into small cubes, put in a bowl, add fried onions, parsley and melted cheese. Salt, pepper to taste and mix thoroughly. 5. Put the filling on the cooled soufflé. Smooth out the filling so that it evenly covers the soufflé, not reaching the edges of 2-3 cm. 6. Roll up the soufflé into a roll, wrap the roll in parchment and let it brew for 1 hour.