Crab Risotto Cakes With Spicy Remoulade
By: Erina Malarkey
Published: Thursday, November 4, 2010 - 5:42am

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

1 Spicy Remoulade: Combine ingredients in a small bowl and set aside. 2 Cakes: 3 Dredge the patties in the flour, ensuring that all surfaces are covered. 4 Dip in egg. 5 Add to bread crumb bowl and gently turn back and forth until covered with a full coating of panko. 6 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. 7 Serve topped with spicy remoulade and lemon wedges.

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.