Crab Arancini

Giving an Italian street food staple a seafood twist, Olive magazine has created this tasty recipe for Crab Arancini

Ingredients – Makes 15

25g butter

100g arborio rice

a small glass of dry white wine

200ml vegetable stock

100g white crab meat

flavourless oil for frying

1 beaten egg

about 1 tbsp plain flour, seasoned

a large handful of dried breadcrumbs

rocket to serve

lemon wedges to serve

mayonnaise to serve

Method

Step 1

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.

Step 2

Spread on a plate and chill for 20minutes, or put in the freezer for 10 minutes if short on time. Chill until ready to fry.

Step 3

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.

Step 4

To cook, fill a deep sauce pan 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.

Step 5

Serve with dressed rocket, lemon wedges and some mayo mixed with lemon juice