Risotto Crab Cakes

Recipe Ingredients

1 cup	160g / 5.6oz	Italian arborio rice
1/4 cup	27g / 1oz	Finely-diced carrots
1/4 cup	15g / 0.5oz	Finely-diced yellow onions
1/4 cup	27g / 1oz	Finely-diced celery
6 oz	170g	Canned clam juice
2 cups	474ml	Water
1 lb	454g / 16oz	Cooked dungeness crabmeat
1/2 cup	31g / 1.1oz	Semolina flour
1 tablespoon	15ml	Olive oil
		Oil for deep frying or sauteing

Recipe Instructions

Place the olive oil in a sauce pan over medium-high heat. Add diced vegetables and cook for 4 minutes. Add the Arborio rice and saute for an additional 5 minutes. Add clam juice and water and boil stirring occasionally, until all water is absorbed.

Remove from heat, add the crabmeat and mix well. Turn the crab mixture into a shallow bowl, cover and place in refrigerator until the mixture is thoroughly cooled.

Place the flour in a flat dish. Form the crab mixture into 4-ounce patties and coat with flour. Deep fry the crab cakes in 1/2 cup of oil for 3 minutes, or saute the crab cakes in 2 tablespoons of oil cooking 3 minutes on each side.

Serve with seasonal fresh vegetables.

This recipe yields ?? servings.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.