fbpx

Crab stick stroganoff with bocconcini & potato stick Fast2eat

Crab stick stroganoff with bocconcini & potato stick Fast2eat

This dish is a variation from the original beef Stroganoff.

Instead of beef, I used crab stick and bocconcini in a delicious creamy tomato sauce. It is even better when served topped with potato sticks.

Stroganoff or Stroganov is a Russian dish (строганов, stroganov) of sautéed pieces of beef served in a sauce with smetana (cream). It has become popular around the world, with considerable variation from the original recipe. It is very popular in Brazil, not only made of beef but also made with chicken or shrimp.

Crab (or krab or Kani-kama) sticks is a imitation crab meat flavour stick typical of Japan. It is made of starch and finely pulverized white fish that has been shaped and cured to resemble the leg meat of snow crab or Japanese spider crab.

Bocconcini are small mozzarella cheese balls the size of a quail egg. They were once made only from the milk of water buffalo. Nowadays, they are usually made from a combination of water buffalo and cow’s milk. Bocconcini are semi-soft, white, and rindless unripened mild cheeses packaged in whey or water, have a spongy texture and absorb flavours.

Crab stick stroganoff with buffalo mozzarella & Potato Stick Fast2eat
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
I've made up this version of stroganoff with crab stick, and bocconcini and my family loved it. And as usual in Brazil, Stroganoff is best served with potato sticks.
Servings: 5 people

Ingredients

  • 2 tbsp Olive oil
  • 1 Onion - chopped
  • 2 cloves Garlic - minced
  • 1 can Tomato purée - I used Elefante tomato extract, a famous Brazilian brand - In Canada, buy it here
  • 4 cups Water - boiling
  • Salt - to taste
  • Pepper - to taste
  • 1 tsp Sugar
  • 1 tbsp Soy sauce
  • 1 tbsp Dijon
  • 1 cup Milk
  • 3 tbsp All-purpose flour
  • 1 can Corn
  • 500 g Crab sticks - diced - surimi flakes/kani-kama
  • 500 g Fresh mozzarella - bocconcini or buffalo mozzarella - in medium cubes
  • Herbs - parsley, chives, basil and oregano - optional to taste
  • 1 cup Cream - Whipping or heavy cream

Garnish

  • Potato sticks - Brazilian Extra Fine Potato Sticks are the best - In Canada, buy it here

Instructions

  • Heat the oil in a large pan over medium-high heat. Add the onion and sauté until translucent, soft and fragrant. Add the garlic and sauté for another minute, constantly stirring, not to let brown.
  • Pour 1 cup of boiling water and give it a quick mix.
  • Add the tomato sauce (I used Elefante Tomate Sauce, a famous Brazilian brand - In Canada, buy it here), remaining water (rinse the tomato sauce jar with the remaining water - pour the water into the jar, twist on the lid, shake gently - and then pour the water).
  • Add salt and pepper to taste, Sugar, Soy sauce, Dijon and corn.
  • Add the flour dissolved in milk. Stir, let it cook for about 10 min over medium heat until boiling and thickened.
  • Add diced Crab sticks and Fresh mozzarella (bocconcini or buffalo mozzarella) in medium cubes.
  • Turn off the heat and add the cream.
  • Mix until well until cream is perfectly incorporated.
  • Then serve immediately with potatoes sticks (Brazilian Extra Fine Potato Sticks are the best - In Canada, buy it here) and white rice.
  • Note: the dish should be served as soon as it is removed from the heat so that the cheese does not lose consistency. Or you can mix the cheese on the plate.

Notes

Fast2eat has partnered with Dubrazil to share new and simple Brazilian recipes your family will love!
This recipe was prepared with the following DuBrazil products:

Elephant Tomato Extract (Extrato de tomate Elefante)

The Elephant Tomato Extract is a concentrated tomato purée and 100% natural, made with 18 selected tomatoes, sugar and salt.
The Elephant Tomato Extract has no preservatives. It will add a special touch to your recipes. It is ideal for sauces, meats, stews, risotto, pasta, pie fillings and much more.
Adds colour, flavour and consistency to dishes.
The Elephant has been popular in Brazil since the 40s.

Caldo bom extra-fine potato sticks (Batata palha extra fina Caldo bom)

This potato is one of the thinnest ones you have eaten. Try these to see just how much thinner they could possibly be. How thin? Really thin.
The sticks have a fairly uniform light yellow colour. They are quite crisp but have a very soft crunch by nature of being so thin. And they are delicious, with lots of nice lightly salted potato flavour. The very thin cut gives them lots of exposed surface per unit of potato volume, bringing out lots of potato taste.

Yoki potato sticks (Batata palha yoki)

This not an extra-fine potato sticker, but this “thicker” kind is still the thinnest potato sticks you will have ever seen in North America.
Both packages are simple, delicious and addicting. They're known for their distinctive shape, delicious taste, with a rich potato taste, crisp texture and soooo c-r-r-r-runch!
These potatoes are the perfect companion for so many entrees and sandwiches.
They are so addictive, and you will want to snack on them, not served on a plate of food. However, they are much more difficult to pick them up and eat with your hands than normal-sized potato sticks. It is much easier to pour them into a bowl and eat with a spoon than to eat with the hands, but even then, the thinness made it hard to pick them up.
I bet you won’t stop eating it until the end of the bag.
Thanks to DuBrazil for supplying the products to help me write this post today!

Equipments

  • large pan
  • silicone spatula
  • Chef’s knife
Course : Appetizer, Appetizers & Starters, Dinner, Lunch, Main Course, Main Dish, Soup
Cuisine : Brazilian
Keyword : bocconcini, Brazilian, Buffalo mozzarella, Crab, Crab stick, Crabmeat, Creamy, Easy, easy-to-prepare, Egg-free, Fast, fresh mozzarella, Gluten-free, Gourmet, Grain-Free, Healthy, homemade, Keto, Low carb, Low fat, Main Dishes, Nut-free, Potato sticks, Seafood, stroganoff

Nutrition

Calories: 676kcal | Carbohydrates: 16g | Protein: 45g | Fat: 48g | Saturated Fat: 26g | Cholesterol: 191mg | Sodium: 1759mg | Potassium: 569mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1652IU | Vitamin C: 13mg | Calcium: 656mg | Iron: 2mg
Tried this recipe?Mention @Fast2eat or tag #Fast2eat!
We’re supported by your generositySupport Fast2eat!

Try Bread machine recipes from my Cookbook

130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.

You don’t need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.

Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.

How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.

Read bread-making further information in my book:

Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”


go to top

Hungry for more? A new post and recipe every Friday!


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here, but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe, please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback. Scroll down, and you will find the comment form.

Get in Touch!

I look forward to hearing from you in the comments.

go to top

 
Comments

No comments yet.

 
Comments
 
error

Since you are here, can I ask a favor? It would be really nice if you could please share this recipe (or article) on your social media. It's just a couple of clicks for you… but it means the world to me. Thank you so much!!!