2 tablespoons olive oil, plus more for
pan frying
1 small onion, diced
2 cloves garlic, minced
1 cup Arborio rice
3 cups chicken broth
zest and juice of 1 lemon
1⁄
4 cup grated parmesan cheese
salt & pepper to taste
1 cup lump crab
1⁄
2 cup panko
1 large egg, lightly beaten
2 tablespoons chopped chives
1⁄
4 teaspoon salt
1⁄
2 cup mayonnaise
1 to 2 tablespoons chili garlic sauce
2 cups frisee & mache
1. Heat olive oil in a medium pot and
add onion and garlic.
2. Sauté a few
minutes until softened.
3. Add rice and
stir to coat with oil.
4. Add broth,
1⁄
2
cup at a time, stirring constantly and
simmering until broth is fully absorbed
before adding more.
5. Once all broth
has been added and rice is tender,
remove from heat and stir in lemon zest
and cheese.
6. Season with salt and
pepper.
7. Set aside to cool. In a large
bowl, combine cooled risotto with crab,
panko, egg, chives and salt.
8. Scoop
about
1⁄
4 cup of risotto mixture into
your hands and form a small flat cake.
Repeat with remaining risotto until all
cakes are formed.
9. Heat
1⁄4-inch deep
olive oil in a large sauté pan over
medium high heat.
10. Add risotto
cakes and fry 3 to 5 minutes per side
until golden brown.
11. Drain on paper
towels and continue to fry remaining
cakes.
12. Stir together mayonnaise
and chili garlic sauce.
13. Toss greens
with lemon juice, olive oil, salt and
pepper.
14. Serve cakes with a dollop of
spicy sauce and a small salad on top.
