Risotto Crab Cakes
By á-174942
Ingredients
- 1 cup Italian arborio rice
- 1/4 cup finely-diced carrots
- 1/4 cup finely-diced yellow onions
- 1/4 cup finely-diced celery
- 6 ounces canned clam juice
- 2 cups water
- 1 pound cooked dungeness crabmeat
- 1/2 cup semolina flour
- 1 tablespoon olive oil
- Oil for deep frying or sauteing
Details
Servings 1
Preparation
Step 1
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.
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