Crab Risotto Cakes with Spicy Remoulade

Crab Risotto Cake with Spicy Remoulade

Crab Risotto Cake with Spicy Remoulade

A dear friend of mine (who, incidentally is a fantastic chef) recently confessed to me that she no longer cooks. She just “combines prepared ingredients from Whole Foods’ deli.” Now…granted…she has two small children (I admittedly only have one crazy Cane Corso Mastiff as a dependent), but the thought of no longer being able to cook…or having cooking be a luxury definitely got my attention.

That said, as an unabashed multi-tasker who brushes her teeth while ungracefully hopping into her clothes each morning and reads the NYTimes.com while battling her way up Rainier Ave S,  I fully appreciate meals that can do double duty.

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.

Crab Risotto Cakes with Spicy Remoulade

Serves 4

Spicy Remoulade:

1/3 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 TB Hot sauce, or to taste
Combine ingredients in a small bowl and set aside.
Cakes:

2 cups left-over crab risotto, formed into half-cup patties and set on wax paper to chill in fridge for at least 30 mins or up to 24 hours covered

Patties

Patties

1/2 cup flour
1 egg, beaten
3/4 – 1 cup panko breadcrumbs
2-3 TB Butter

  1. Dredge the patties in the flour, ensuring that all surfaces are covered.
  2. Dip in egg.
  3. Add to bread crumb bowl and gently turn back and forth until covered with a full coating of panko.
  4. 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.
  5. Serve topped with spicy remoulade and lemon wedges.
Voila!

Voila!

 

Advertisements

7 Comments

Filed under Lactose Free, Seafood, Uncategorized

7 responses to “Crab Risotto Cakes with Spicy Remoulade

  1. Thanks for visiting my blog! This is a great idea and it seems like even if you just have regular risotto left over you could mix in some lump crab meat, fry the cakes up and serve with the remoulade. Love it!

    • Erina

      thanks Lisa….your blog is fantastic! I started going through it and literally want to make just about everything. This could be trouble…

  2. I saw your comment on another blog and with a title like that, I had to pay you a visit. 🙂 Sure glad I did, this looks wonderful! I’m a big remoulade fan.

  3. Erina,
    A good way to use up left overs! I like your url address… I better shut up and cook! hehe

  4. Pingback: Cane Corso – I forum di Yahoo! Notizie – Consumatori – Agel

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s