Crab arancini
45 min
Light and tasty crab and rice balls, a twist on the moreish Italian favourite. Serve with watercress and lemon wedges.
4 people made this
Ingredients
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
Method
Prep:30min ›
Cook:15min ›
Ready in:45min
- Melt the butter in a pan, add the rice and stir. Add the wine and stir until absorbed.
- 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).
- Season and mix in the crab. Spread on a plate and chill for 20 minutes.
- Roll into small bite sized balls, then dip in egg, flour and breadcrumbs.
- Cook in hot oil until golden brown then drain on kitchen paper. Serve with wedges of lemon and watercress.
