Crab Risotto Cakes With Spicy Remoulade

Ingredients

cup mayonnaise
2 garlic cloves, finely minced
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
1/2 teaspoon paprika
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
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.

Yield:

4

Added:

Thursday, November 4, 2010 - 5:42am

Creator:

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