Crab Stick Lavash Roll
Lavash, cottage cheese spread, crab sticks and cucumber come together into a fresh, no-cook appetizer.
- Time
- 10 min
- Serving
- 275 kcal
- Ingredients
- ≈ $2.02
- Protein
- 10 g
Ingredients
- 1 Thin lavash flatbreadpack 250 g ≈ $2.50 50 g
- 2 Crab stickspack 200 g ≈ $2.80 60 g
- 3 Cream cheesepack 140 g ≈ $1.80 30 g
- 4 Cucumbers≈ $3.67 per kg 50 g
- 5 Dillpack 50 g ≈ $1.80 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the cucumber4 and cut it into sticks 6 cm long and 1 cm wide.
Spread the cottage cheese spread over the lavash and sprinkle dill5 all over.
Lay the crab2 sticks into thin1 strips along the lavash and arrange the cucumber4 sticks; sprinkle dill5.
Roll the lavash into a tight roll, cut into portions, and serve on a plate.
Tips
- Why it works
- Cut cucumber sticks thin so they don’t release too much water and keep the lavash crisp. Thicker slices make it soggy.
- Substitutions
- Use cream cheese instead of cottage cheese spread for a richer taste. Skip crab sticks and add smoked salmon for a similar texture.
- Common mistakes
- If the lavash feels limp or the roll unravels, you rolled it too tightly or didn’t spread the cheese evenly first.
- Storing and reheating
- Eat fresh or store for 1 day in the fridge. Reheat in a dry pan for 1 minute per side to crisp lavash again.
- Serve with
- Pair with a cold glass of sparkling water and lemon slices for a light lunch or picnic snack.
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