RISOTTO CRAB CAKES - The Recipe Place

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Risotto Crab Cakes

Ingredients

1 cup Arborio Italian rice
1/4 cup carrots, finely diced
1/4 cup yellow onions, finely diced
1/4 cup celery, finely diced
6 ounces canned clam juice
2 cup water
1 lb. Dungeness crab meat, cooked
1/2 cup semolina flour
1 Tbsp. olive oil
Oil for deep frying or sauteing

Directions

Place the olive oil in a sauce pan over medium-high heat. Add diced vegetables and cook for 4 minutes. Add the Arborio rice and saute for an additional 5 minutes. Add clam juice and water and boil stirring occasionally, until all water is absorbed. Remove from heat, add the crab meat and mix well. Turn the crab mixture into a shallow bowl, cover and place in refrigerator until the mixture is thoroughly cooled. Place the flour in a flat dish. Form the crab mixture into 4-ounce patties and coat with flour. Deep fry the crab cakes in 1/2 cup of oil for 3 minutes, or saute the crab cakes in 2 tablespoons of oil cooking 3 minutes on each side.

Serve with seasonal fresh vegetables.