Deep-Fried Crab Cake with Green Onion Risotto And Chilli Sa

4 servings

Try this Deep-Fried Crab Cake with Green Onion Risotto And Chilli Sa recipe, or post your own recipe for Deep-Fried Crab Cake with Green Onion Risotto And Chilli Sa

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Deep-Fried Crab Cake with Green Onion Risotto And Chilli Sa Ingredients

CRAB CAKES	200 g Risotto rice
300 ml Whiting fillet	400 ml Hot vegetable stock
2 Eggs	2 tb Double cream
Salt and ground white pepper	100 g Mascarpone
1 Red chilli; seeded and	4 Spring onions; chopped
; chopped	75 g Parmesan; grated
1/2 ts Ground coriander	SALSA
1/2 ts Ground ginger	200 g Plum tomatoes; skinned,
A little finely grated lime	; chopped
1 Shallot; finely chopped	3 Shallots; finely chopped
85 ml Double cream	1 Red chilli; seeded and
100 g White crab meat	; chopped
Plain flour and dry	1 Clove garlic; crushed
; coating	4 ts Mustard vinaigrette
RISOTTO	OTHER INGREDIENTS
1 tb Olive oil	Vegetable oil for
2 Shallots; finely chopped	4 tb Chilli oil
1 Clove garlic; finely chopped	Chervil sprigs; to garnish
1/2 ts Fresh thyme; chopped

Instructions for Deep-Fried Crab Cake with Green Onion Risotto And Chilli Sa

For crab cakes, liquidize whiting with 1 egg until smooth. Add salt, pepper, chilli, coriander, ginger, lime zest and shallot, then fold in the cream and the crab meat. Divide into four and shape into rounds. Chill until firm. Roll in flour, brush with the remaining egg, beaten and coat in bread crumbs. Coat again with flour, egg and crumbs, then chill crab cakes until ready to cook. For risotto, heat the oil in a frying pan and fry the shallots, garlic and thyme until soft. Add the rice and cook for 2-3 minutes, then pour on the hot stock. Simmer for 10-15 minutes, stirring frequently, until the rice is tender but still has a little bite. When ready to serve, stir in the cream and reheat. Add mascarpone, spring onion and parmesan and check the seasoning. For the salsa, mix all the ingredients together and chill. To serve, deep fry the crab cakes in hot oil until golden. Drain on kitchen paper. Spoon hot risotto in the centre of four serving dishes and place a crab cake on top of each. Spoon a little salsa on each crab cake and drizzle the chilli oil around the risotto. Garnish with chervil sprigs. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: OnionsCuisine: Uncategorized