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

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.