Crab Arancini Deviled Crab Balls Recipe 455

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CRAB ARANCINI



Crab Arancini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 2h10m

Yield 30 rice balls

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, at room temperature
2 shallots, chopped
1 clove garlic, chopped
1/2 teaspoon kosher salt
1 cup Arborio rice
1 cup white wine
2 cups seafood broth
1/2 cup freshly grated Parmesan
2 tablespoons mascarpone, at room temperature
1 teaspoon grated lemon zest (from 1 large lemon)
2 cups lump crabmeat, picked through for shells
2 tablespoons chopped fresh chives
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
2 eggs, at room temperature
1 cup panko breadcrumbs
Vegetable oil, for frying
2 cups jarred marinara, warmed, for serving, optional

Steps:

  • For the risotto: Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the oil and butter. When the butter is melted, add the shallots and garlic; cook, stirring often with a wooden spoon, until the vegetables are soft and fragrant, about 2 minutes. Add the salt and the rice; stir to coat with the flavors of the pan. Cook for 1 minute, then deglaze with the white wine. Reduce the heat to medium and simmer, stirring often, until the wine is almost fully absorbed. Add the broth and stir to combine; cook, stirring often, until the rice is tender but not mushy, 15 to 20 minutes. Remove from the heat and stir in the Parmesan, mascarpone, lemon zest, crab and chives. Spread the risotto out on a parchment-lined baking sheet and let cool to room temperature, then cover with plastic wrap and refrigerate until completely cold.
  • For the arancini: Prepare a breading station using three shallow bowls: Place the flour and salt in one bowl, the eggs in another, and the panko in yet another. Using a 1-tablespoon ice cream scoop or spoon, scoop a round of risotto into the palm of your hand and form it into a ball. Roll the ball in the flour, then the egg, and then the panko; make sure the entire ball is well coated. Place on a rimmed baking sheet and repeat with the remaining risotto.
  • Add enough oil to a medium saucepan to come 2 inches up the side of the pan. Heat over medium-high until the oil reaches 350 degrees F on a deep-fry thermometer. Using a spider or slotted spoon, lower 5 or 6 rice balls into the oil, or as many as the pan will allow without crowding. Fry until deep golden brown and heated through, 3 to 4 minutes. Remove to a paper-towel-lined baking sheet to drain. Continue with the rest of the rice balls. Serve warm, with marinara alongside for dipping, if desired.

CRAB ARANCINI (DEVILED CRAB BALLS) RECIPE - (4.5/5)



Crab Arancini (Deviled Crab Balls) Recipe - (4.5/5) image

Provided by á-8003

Number Of Ingredients 7

Vegetable oil, for frying
Flour, for coating
2 large eggs, beaten with a splash of water
1 cup fine breadcrumbs
1 cup fine cornmeal
1 tablespoon Old Bay Seasoning
1 recipe Deviled Crab Risotto Milanese, chilled Deviled Crab Risotto Milanese

Steps:

  • In a deep, heavy pot, heat 3 inches of oil over medium heat until it reaches 350°F-375°F on a deep-fry thermometer. (To test: A wooden kitchen spoon will bubble around the handle when inserted in the oil.) On a plate, add a small pile of flour. On a second plate, add the beaten eggs. On a third plate, mix the breadcrumbs, cornmeal and Old Bay seasoning. Using a scoop, make 2-inch balls of the risotto, rolling them with your hands (wet your palms in warm water every now and then). Coat the balls in the flour, then in the beaten egg, then in the seasoned breadcrumbs. Working in batches, add the risotto balls to the hot oil and cook until deep golden, about 3 minutes per batch. Transfer to a paper towel-lined rack to cool briefly, then serve immediately.

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