Crab Arancini Recipes

CRAB ARANCINI

Steps:

• Melt the butter in a pan then add the rice. Add the wine and stir until nearly evaporated. Slowly add and cook out ladlefuls of stock, stirring between each, until the rice is al dente. (you may need a bit less or more stock depending on your rice.) Season, then mix in the crab.
• Spread on a plate and chill for 20minutes, or put in the freezer for 10 minutes if short on time. Chill until ready to fry.
• Roll the risotto into small bite-sized balls. Put the egg, flour and breadcrumbs in separate shallow dishes. Coat the risotto balls first in flour, then beaten egg and finally in the breadcrumbs.
• To cook, fill a deep sauce pan no more than 1/3 full with oil and heat until a cube of bread browns in 30 seconds. Cook about four balls at a time, until golden, then drain on kitchen paper. Keep warm while you cook the rest.
• Serve with dressed rocket, lemon wedges and some mayo mixed with lemon juice

CRAB ARANCINI

Steps:

• Melt the butter in a pan then add the rice and stir.
• Add the wine and stir till it has been absorbed by the rice.
• Slowly pour in the stock until the rice is al dente (you may need a little more or less of the stock depending upon the rice).
• Season and mix in the crab.
• Spread on a plate and chill for 20 minutes.
• Roll into small bite sized balls, then dip them in the beaten egg followed by the flour and then the breadcrumbs.
• Cook in oil until golden and then drain on kitchen paper.
• Serve with wedges of lemon and some watercress.

CRAB ARANCINI (DEVILED CRAB BALLS) RECIPE - (4.5/5)

Steps:

• In a deep, heavy pot, heat 3 inches of oil over medium heat until it reaches 350°F-375°F on a deep-fry thermometer. (To test: A wooden kitchen spoon will bubble around the handle when inserted in the oil.) On a plate, add a small pile of flour. On a second plate, add the beaten eggs. On a third plate, mix the breadcrumbs, cornmeal and Old Bay seasoning. Using a scoop, make 2-inch balls of the risotto, rolling them with your hands (wet your palms in warm water every now and then). Coat the balls in the flour, then in the beaten egg, then in the seasoned breadcrumbs. Working in batches, add the risotto balls to the hot oil and cook until deep golden, about 3 minutes per batch. Transfer to a paper towel-lined rack to cool briefly, then serve immediately.