Appetizer Recipes

5-Step Crab-Stuffed Arancini

5-Step Crab-Stuffed Arancini
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Appetizer

5-Step Crab-Stuffed Arancini

Ingredients

For Frying:

1 ½ quarts canola oil

For the Crab Filling:

8 oz canned, cooked crab meat
½ cup cream cheese
½ cup minced scallions
1 Tbsp hot sauce (e.g., Cholula)
1 tsp Old Bay seasoning
½ tsp kosher salt

For the Arancini:

Leftover risotto (about 3 Tbsp per ball)

For Breading:

1 cup all-purpose flour
3 eggs, beaten
1 cup panko breadcrumbs

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!