Friday 12 June - Crab Risotto Cakes

This was another Simon Rimmer recipe, that I found while searching online for a recipe for Crab Cakes. Most versions use so much crab it would be far too expensive to make them, but this recipe was more realistic.
I made two versions - crab for adults, and a veggie version for fussy teenager.

The base for both was a plain risotto, just made in the normal way and then left to cool.

For the veggie version I stirred in saffron, sun dried tomatoes and chopped basil and parmesan

For the crab version, fresh crab meat, tarragon, spring onions, fresh chilli and lime zest

 

The risotto was then formed into balls. The vegetarian ones rolled around a ball of mini mozarella.

Both lots were then floured, egged and finished off with fresh breadcrumbs before deep frying

We served them on a broad bean puree - cooked broad beans whizzed up with thyme, garlic, lemon juice and olive oil.
These came out a bit lumpy, so we had to push them through the mouli once they were processed.

Would definitely make the risotto balls again, despite my hatred of deep frying anything, but next time would use left over risotto as it was all very time consuming to start from scratch