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
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
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.