Crab Risotto Cakes With Spicy Remoulade

Photo: Erina Malarkey

Ingredients

Spicy Remoulade:

cup mayonnaise

2 garlic cloves, finely minced

1 tablespoon fresh lemon juice, plus lemon wedges, for serving

1/2 teaspoon paprika

1/2 Mustard

1 tablespoon 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 leas

1/2 cup flour

1 egg, beaten

1 cup panko breadcrumbs

3 tablespoons Butter

Preparation

Spicy Remoulade: Combine ingredients in a small bowl and set aside.

Cakes:

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.

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About

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.