Crab Risotto Cakes with Spicy Remoulade
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Crab Risotto Cake with Spicy Remoulade
A dear friend of mine (who, incidentally is a fantastic chef) recently confessed to me that she no longer cooks. She just “combines prepared ingredients from Whole Foods’ deli.” Now…granted…she has two small children (I admittedly only have one crazy Cane Corso Mastiff as a dependent), but the thought of no longer being able to cook…or having cooking be a luxury definitely got my attention.
That said, as an unabashed multi-tasker who brushes her teeth while ungracefully hopping into her clothes each morning and reads the NYTimes.com while battling her way up Rainier Ave S, I fully appreciate meals that can do double duty.
Risotto Cakes are the ultimate leftover. They are elegant, delicious, easy, and the perfect use for the giant pot of risotto I always seem to have left after we’ve eaten it for a few days. Serve with a lighter, white wine or Prosecco.
Crab Risotto Cakes with Spicy Remoulade
Serves 4
Spicy Remoulade:
2 garlic cloves, finely minced
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
1/2 teaspoon paprika
1 TB Hot sauce, or to taste
2 cups left-over crab risotto, formed into half-cup patties and set on wax paper to chill in fridge for at least 30 mins or up to 24 hours covered
Patties
1/2 cup flour
1 egg, beaten
3/4 – 1 cup panko breadcrumbs
2-3 TB Butter
- Dredge the patties in the flour, ensuring that all surfaces are covered.
- Dip in egg.
- Add to bread crumb bowl and gently turn back and forth until covered with a full coating of panko.
- Add 2 TB butter to non-stick pan and melt over medium heat. Add the patties and cook approximately 5 minutes on each side or until a deep golden brown. If necessary add third TB butter to finalize frying if pan is smoking too much.
- Serve topped with spicy remoulade and lemon wedges.
Voila!
Category Lactose Free, Seafood, Uncategorized | Tags: Cane Corso Mastiff, crab risotto, risotto, risotto cakes, spicy remoulade, what to do with leftover risotto
delicious
Thanks for visiting my blog! This is a great idea and it seems like even if you just have regular risotto left over you could mix in some lump crab meat, fry the cakes up and serve with the remoulade. Love it!
thanks Lisa….your blog is fantastic! I started going through it and literally want to make just about everything. This could be trouble…
I saw your comment on another blog and with a title like that, I had to pay you a visit. 🙂 Sure glad I did, this looks wonderful! I’m a big remoulade fan.
Thanks!! I know…how can you go wrong with crab, risotto, panko, and remoulade.
🙂
Erina,
A good way to use up left overs! I like your url address… I better shut up and cook! hehe
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Uncooked or coked crabmeat?
This looks great! I’m assuming you add the crab meat when it’s already cooked?
Looks yummy! Here’s my latest take on Risotto Cakes: Crab Risotto Cakes with Spicy Remoulade .They are elegant, delicious, easy, and the perfect use for the giant pot of risotto I always seem to have left after we’ve eaten it for a few days.