MMMMM-----------------------RISOTTO CAKES---------------------------- 1 1/2 c Leftover risotto; About 3 Cloves garlic; chopped 2 tb Rice vinegar 1 ts Dark sesame oil Salt and black pepper to -taste 1 tb Vegetable oil For the relish, place crabmeat, cucumber, red onion, garlic, and gingerroot into a medium-size bowl. Mix. Set aside. In a small bowl, combine lemon juice, lime juice, vinegar, 2 tablespoons vegetable oil, and sesame oil, and mix well. Season with sesame seed, soy sauce, and chile flakes. Toss with crab mixture. Chill in refrigerator for at least 30 minutes. For the risotto cakes, place risotto in a large bowl. Add garlic, vinegar, and sesame oil, and mix well. Season with salt and pepper. Using about 1/4 cup for each cake, form mixture into 8 cakes. Heat oil in a large pan until very hot. Cook each cake until golden brown, 2 to 3 minutes on each side. Place 2 cakes on each of 4 plates, and top with crab relish. Serve warm. Serves 4 Per serving: 989 Calories (kcal); 62g Total Fat; (54% calories from fat); 70g Protein; 47g Carbohydrate; 266mg Cholesterol; 1021mg Sodium Food Exchanges: 1/2 Grain(Starch); 8 1/2 Lean Meat; 5 Vegetable; 1 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (505g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 309 (50%)|
|Amt Per Serving||% DV|
|Total Fat 34.3g||46 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 16.8g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 262.1mg||81 %|
|Sodium 995.6mg||34 %|
|Potassium 1357.9mg||36 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 10.4g|
|Protein 65.2g||93 %|
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Calories per serving: 619
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