Crab arancini
olive reader Christine Davies shares her twist on an Italian classic
Difficulty and servings
MAKES 15
Preparation and cooking times
Ready in 45 mins + chilling
- Melt the butter in a pan then add the rice. Add the wine and stir until nearly evaporated. Slowly add and cook out ladlefuls of stock, stirring between each, until the rice is al dente. (You may need a bit less or more stock depending on your rice.) Season, then mix in the crab.
- Spread on a plate and chill for 20 minutes, or put in the freezer for 10 minutes if short on time. Chill until ready to fry.
- Roll the risotto into small bite-sized balls. Put the egg, flour and breadcrumbs in separate shallow dishes. Coat the risotto balls first in flour, then beaten egg and finally in the breadcrumbs.
- To cook, fill a deep saucepan no more than 1/3 full with oil and heat until a cube of bread browns in 30 seconds. Cook about four balls at a time, until golden, then drain on kitchen paper. Keep warm while you cook the rest.
- Serve with dressed rocket, lemon wedges and some mayo mixed with lemon juice.
PER SERVING
102 kcalories, protein 2.6g, carbohydrate 7.6g, fat 6.7 g, saturated fat 1.6g, fibre 0.2g, salt 0.38 g
Recipe from olive magazine, August 2011.
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Ingredients
- 25g butter
- 100g arborio rice
- a small glass of dry white wine
- 200ml vegetable stock
- 100g white crabmeat
- flavourless oil , for frying
- 1 egg , beaten
- about 1 tbsp seasoned plain flour
- a large handful dried breadcrumbs
- rocket , to serve
- lemon wedges, to serve
- mayonnaise , to serve
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Difficulty and servings
MAKES 15
Preparation and cooking times
Ready in 45 mins + chilling
Ingredients
- 25g butter
- 100g arborio rice
- a small glass of dry white wine
- 200ml vegetable stock
- 100g white crabmeat
- flavourless oil , for frying
- 1 egg , beaten
- about 1 tbsp seasoned plain flour
- a large handful dried breadcrumbs
- rocket , to serve
- lemon wedges, to serve
- mayonnaise , to serve
PER SERVING
102 kcalories, protein 2.6g, carbohydrate 7.6g, fat 6.7 g, saturated fat 1.6g, fibre 0.2g, salt 0.38 g
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18 October 2011
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30 October 2011
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