For the filling
1 medium onion (100 g), finely chopped
1/4 cup of olive oil (60 ml)
500 g of crab meat
3 tablespoons of all-purpose flour
1/2 cup of milk (120 ml)
1 tablespoon of thyme or parsley, finely chopped
1/2 teaspoon of salt or to taste
Butter (for greasing)
For the dough
1 cup of all-purpose flour (120 g)
2 cups of milk (480 ml)
6 room-temperature eggs (separated whites and yolks)
1 tablespoon of active dry yeast
1 tablespoon of salt or to taste
For the sauce
4 cloves of garlic, minced
2 tablespoons of olive oil
4 medium tomatoes (480 g), peeled and chopped
1/2 teaspoon of salt or to taste
For the filling
1 medium onion (100 g), finely chopped
1/4 cup of olive oil (60 ml)
500 g of crab meat
3 tablespoons of all-purpose flour
1/2 cup of milk (120 ml)
1 tablespoon of thyme or parsley, finely chopped
1/2 teaspoon of salt or to taste
Butter (for greasing)
For the dough
1 cup of all-purpose flour (120 g)
2 cups of milk (480 ml)
6 room-temperature eggs (separated whites and yolks)
1 tablespoon of active dry yeast
1 tablespoon of salt or to taste
For the sauce
4 cloves of garlic, minced
2 tablespoons of olive oil
4 medium tomatoes (480 g), peeled and chopped
1/2 teaspoon of salt or to taste
Prepare the filling: In a medium pan, sauté the onion in olive oil over medium heat for 1 minute
Add the crab meat and cook for an additional 3 minutes
Add the flour dissolved in milk and cook, stirring constantly, until thickened
Add the thyme and salt, mix, remove from heat, and reserve
Grease a 26.5 cm x 40 cm baking dish with butter and set aside
Prepare the dough: In a medium pan, combine flour and milk over medium heat, stirring constantly, until a thick paste forms
Remove from heat and let cool
Preheat the oven to 180°C (medium)
In a stand mixer, beat egg whites until stiff peaks form, then set aside. Reserve
Add yolks one at a time to the flour mixture, mixing after each addition
Add yeast, salt, and finally the beaten egg whites, mix delicately
Pour the dough into the prepared baking dish and bake in the preheated oven until firm (about 30 minutes)
Prepare the sauce: In a medium pan, sauté garlic in olive oil over medium heat until lightly browned
Add tomato and let simmer
Cover, reduce heat, and cook for 15 minutes
Add salt, mix, and reserve
Remove the dough from the oven (without dislodging it) and defrost on a clean cloth
Let cool
Remove the butter paper and spread the filling over the dough
Roll up carefully with the aid of a clean cloth, starting from the longer side
Place in a refrigerator and warm in a hot oven covered with aluminum foil, only to reheat
Serve with tomato sauce on the side
312 calories per serving
