Crab arancini

    45 min

    Light and tasty crab and rice balls, a twist on the moreish Italian favourite. Serve with watercress and lemon wedges.


    Cornwall, England, UK
    5 people made this

    Makes: 15 balls

    • 25g of butter
    • 100g of Arborio rice
    • A small glass of white wine
    • 200ml of hot vegetable stock
    • 1 pack of Seafood & Eat It White Crab
    • 1 egg
    • 1 tablespoon of plain flour
    • A handful of breadcrumbs
    • vegetable oil, for frying
    • watercress to serve
    • lemon wedges to serve

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Melt the butter in a pan, add the rice and stir. Add the wine and stir until absorbed.
    2. Slowly add the stock until the rice is al dente (you may need a little more or less of the stock depending on your rice).
    3. Season and mix in the crab. Spread on a plate and chill for 20 minutes.
    4. Roll into small bite sized balls, then dip in egg, flour and breadcrumbs.
    5. Cook in hot oil until golden brown then drain on kitchen paper. Serve with wedges of lemon and watercress.

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