These Crab Arancini’s are risotto balls stuffed with crab and mozzarella, breaded and deep fried. Serve with a spicy aioli for dipping. I made this crab arancini for the Feast of the Seven Fishes on Christmas Eve. It quickly became one of my favorite dishes.
Crab Arancini
Ingredients
7T Butter
2 Shallots, chopped
4 Garlic Cloves, minced
1 ½C Arborio rice
1C White Wine
4C Chicken broth
Zest of 1 lemon + 2T Lemon Juice
3T Mascarpone
1C Parmigiano Reggiano
2T Heavy cream
14 Fresh ciliegine mozzarella balls
1lb Fresh Dungeness Crab meat
½C Flour
2 Egg, beaten
1C Breadcrumbs
Vegetable oil
Salt and Pepper to taste
Spicy Calabrian Chili Aioli (optional)
Directions
In medium pot over medium heat, bring chicken broth to a boil.
Heat 2T butter in a medium sauté pan over medium heat. Add onion and cook until softened and translucent but not browned. Add garlic and cook for an additional minute.
Add rice to sauté pan and cook for 2 minutes, stirring often. Season with salt and add wine and cook until wine evaporates. Pour in ½C of hot chicken broth, bring to a simmer stirring constantly. Once chicken broth has been absorbed continue adding ½C of chicken broth at a time until you have used all the broth. Once risotto is al dente remove from heat and stir in remaining butter, lemon zest, mascarpone, parmigiano Reggiano, cream, salt and pepper. Spread risotto into a baking sheet lined with parchment paper, cover a refrigerate for 1 hour.
Once chilled use an ice cream scooper to scoop up risotto. Stuff 1 mozzarella ball into the center surrounding it with the crab meat. Using your hand shape into a ball. Repeat until you have used all the risotto and mozzarella.
Heat oil to 350°F.
Place the flour, egg and breadcrumbs in three separate bowls. One at a time, roll each ball in flour, shake of excess. Dip into egg mixture and coat. Roll in breadcrumbs. Carefully place the rice balls into the oil and cook until golden brown. Remove and place on paper towel lined plate. Serve warm on top of spicy aioli.
Cibo E Famiglia 