Crab Arancini Recipes

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.

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.