Name: Risotto Crab Cakes
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Vegetable oil - 2 tablespoons; Fresh crabmeat - 1 pound; Dry bread crumbs - ½ cup; Cooked risotto - ½ cup; Minced green onion - ¼ cup; Egg - 1 large; Mayonnaise - 2 tablespoons; Lemon juice - 2 tablespoons; Chopped red bell pepper - 2 tablespoons; Snipped fresh parsley - 1 tablespoon; Seafood seasoning (such as Old Bay®) - 1 tablespoon; Seasoned salt - 1 teaspoon; Hot pepper sauce (such as Tabasco®) - ½ teaspoon; Ground black pepper to taste - ½ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Risotto Crab Cakes

1. Vegetable oil - 2 tablespoons

2. Fresh crabmeat - 1 pound

3. Dry bread crumbs - ½ cup

4. Cooked risotto - ½ cup

5. Minced green onion - ¼ cup

6. Egg - 1 large

7. Mayonnaise - 2 tablespoons

8. Lemon juice - 2 tablespoons

9. Chopped red bell pepper - 2 tablespoons

10. Snipped fresh parsley - 1 tablespoon

11. Seafood seasoning (such as Old Bay®) - 1 tablespoon

12. Seasoned salt - 1 teaspoon

13. Hot pepper sauce (such as Tabasco®) - ½ teaspoon

14. Ground black pepper to taste - ½ teaspoon

How to cook deliciously - Risotto Crab Cakes

1. Stage

Heat oil in a large skillet over medium heat.

2. Stage

While oil is heating, mix crabmeat, bread crumbs, risotto, green onion, egg, mayonnaise, lemon juice, bell pepper, parsley, seafood seasoning, seasoned salt, hot pepper sauce, and black pepper together in a bowl until well combined.

3. Stage

Place large spoonfuls of the crab mixture into the skillet, forming 6 cakes. Cook until golden brown, turning only once halfway through, about 10 minutes.