Dungeness Crab Arancini
Arancini make great holiday hors d'oeuvres because you can make them days or even weeks in advance. The convenience of these rice balls is that you can pull them from your freezer, fry and serve. They also hold their heat well so you can fry them at home, take them to your party and simply re-crisp them in the oven.
Makes 30-40 Arancini, total time:
- 3 cups water
- 1 cup Arborio rice
- 1 tablespoon Salt
- ½ cup crème fraîche or sour cream
- 8 ounces Dungeness crab meat, cleaned and squeezed of excess juice
- 2 lemons, juice and finely-grated zest
- 1 tablespoon tarragon, chopped
- 1 cup flour
- 3 eggs, beaten
- 2 cups plain bread crumbs
- 1 quart vegetable oil
- Place the water, rice and salt into a small sauce pot with a tight fitting lid. Bring to a simmer then cover with the lid and immediately turn to the lowest heat setting and let simmer until all the water has been absorbed by the rice, approximately 15-20 minutes.
- Mix in the crème fraîche, crab, lemon juice, lemon zest and tarragon. Spread onto a baking tray and let cool in the refrigerator for 1 hour.
- Once cool, roll into little balls. If the rice is not binding together, add some bread crumbs to the mix.
- Coat the rice balls in flour followed by the beaten egg mixture and the bread crumbs. Cook immediately, or refrigerate for up to a day or freeze.
- Preheat the oil to 350°F in a large heavy saucepan. Add the Arancini and fry until golden brown on all sides. (If Arancini are frozen, let thaw at room temperature for one hour before frying.) Serve immediately.