<figure><img src="https://hqgelsonscom.azureedge.net/uploads/images/G1928-20231025-030.jpg?v=1701364258" data-image="2491178" alt="5-Step Crab-Stuffed Arancini"></figure>
Here’s the recipe: 
<ol><li dir="ltr">In a large pot fitted with a candy thermometer, heat 1 ½ quarts of canola oil over medium-high heat to 350º. Adjust the heat as needed to maintain this temperature throughout the cooking process. </li><li dir="ltr">In a small bowl, mix together 8 oz canned, cooked crab meat, ½ cup cream cheese, ½ cup minced scallions, 1 Tbsp hot sauce (such as cholula), 1 tsp Old Bay seasoning, and ½ tsp kosher salt.</li><li dir="ltr">Flatten about 3 Tbsp of the leftover risotto in your hand and place 1 tablespoon of the crab filling on top. Wrap the risotto around the filling and form it into a ball. Place it on a sheet pan. Repeat with the remaining risotto and filling. </li><li dir="ltr">In a bowl, place 1 cup all purpose flour. Into another bowl, place 3 beaten eggs. In the third bowl, place 1 cup panko. Dredge the arancini in the flour to coat, shaking off any excess, then dip into eggs and coat in the panko. Return the arancini to the sheet pan. </li><li dir="ltr">Working in batches, deep fry the arancini in the oil until golden brown and crispy, 4 to 6 minutes. Remove the arancini from the oil with a slotted spoon and place on a plate lined with a paper towel. Transfer to a serving platter. Enjoy! </li></ol>

Gelson’s

Gelson’s

Appetizer Recipes

5-Step Crab-Stuffed Arancini