Crab Arancini (Deviled Crab Balls)
These crab balls are amazing! Make the risotto, then refrigerate it up to 48 hours before your planned event. Serve with a salad for a complete and satisfying meal.
- Vegetable oil, for frying
- Flour, for coating
- 2 large eggs, beaten with a splash of water
- 1 cup fine breadcrumbs
- 1 cup fine cornmeal
- 1 tablespoon Old Bay Seasoning
- 1 recipe Deviled Crab Risotto Milanese, chilled Deviled Crab Risotto Milanese
Adapted from rachaelraymag.com
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.
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