Risotto Crab Cakes Recipe
Servings: 1
Ingredients
- 1 c. Italian arborio rice
- 1/4 c. finely-diced carrots
- 1/4 c. finely-diced yellow onions
- 1/4 c. finely-diced celery
- 6 ounce canned clam juice
- 2 c. water
- 1 lb cooked dungeness crabmeat
- 1/2 c. semolina flour
- 1 Tbsp. extra virgin olive oil
- Â Â Oil for deep frying or possibly sauteing
Directions
- Place the extra virgin olive oil in a sauce pan over medium-high heat. Add in diced vegetables and cook for 4 min. Add in the Arborio rice and saute/fry for an additional 5 min. Add in clam juice and water and boil stirring occasionally, till all water is absorbed.
- Remove from heat, add in the crabmeat and mix well. Turn the crab mix into a shallow bowl, cover and place in refrigerator till the mix is thoroughly cooled.
- Place the flour in a flat dish. Form the crab mix into 4-oz patties and coat with flour. Deep fry the crab cakes in 1/2 c. of oil for 3 min, or possibly saute/fry the crab cakes in 2 Tbsp. of oil cooking 3 min on each side.
- Serve with seasonal fresh vegetables.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1013g | |
| Calories 1207 | |
| Calories from Fat 141 | 12% |
| Total Fat 16.08g | 20% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 684mg | 28% |
| Potassium 722mg | 21% |
| Total Carbs 234.1g | 62% |
| Dietary Fiber 8.1g | 27% |
| Sugars 9.14g | 6% |
| Protein 25.61g | 41% |
