Crab Arancini Recipe by Rynne H. of Winston-Salem NC
An impressive crab appetizer for a crowd or a main dish for winter nights.
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Cooking tools:
- Pot
- Saucepan
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Baking sheet
- Slotted spoon
- Paper towel
- Stove
- Colander
- Plate
- Dish
- Fork
- Tongs
Ingredients
- 8 oz. Philips Lump Crab Meat
- 2 Tbsp. of butter
- 1 onion
- 2 cloves of garlic
- 1 cup arborio rice
- 3 cups of chicken stock
- ¼ cup white wine
- 2 Tbsp. heavy cream (optional)
- 1 cup parmesan cheese, freshly grated
- parsley, for garnish (optional)
- ground pepper
- 1 egg, whisked
- ½ cup flour
- 1 cup panko breadcrumbs
- 8 oz. mozzarella, cubed
- 2 cups vegetable oil, for frying
- 1 cup marinara sauce
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