Crab Risotto Cakes

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

               
    Prep time: 2 minutes
    Cooking time: 2 minutes
    Serves: 4

    Ingredients


    • 125g crab meat
    • 3 cups of stock: fish, chicken or vegetable will work great
    • 170g Arborio rice
    • ½ onion, diced
    • 1 tbsp olive oil
    • Zest and juice of 1 lemon
    • 2 spring onions, sliced

    Alternative Fish


    • Langoustines
    • Lobster
    • Prawns and King Prawns

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