- Makes 10-12 cakes depending on size.
- Cook the rice to make a risotto.
- Spread your risotto on a greased tray and allow to cool. Once cool divide and shape into small cakes, chill to set.
- Pass the crab cakes through flour, egg and breadcrumbs then either deep or shallow fry until golden brown.
- The crab cakes can be served as a canapés as they are or topped with a little dip of your choice.