Crab Arancini

Melt the butter in a pan then add the rice and stir.

Add the wine and stir till it has been absorbed by the rice.

Slowly pour in the stock until the rice is al dente (you may need a little more or less of the stock depending upon the rice).

Season and mix in the crab.

Spread on a plate and chill for 20 minutes.

Roll into small bite sized balls, then dip them in the beaten egg followed by the flour and then the breadcrumbs.

Cook in oil until golden and then drain on kitchen paper.

Serve with wedges of lemon and some watercress.