Risotto Crab Cakes With Sun Dried Tomato Basil Pesto Recipes

Steps:

• Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
• Just before serving, fold in the crabmeat, chopped chives, and Parmesan. Drizzle sparingly with white truffle oil.

Steps:

• Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook until the onions are translucent. Add the rice and stir to combine with the onions. Cook for 1 minute. Add the chicken stock, parsley and saffron. Bring to a simmer and cook, stirring often, until all of the liquid is absorbed and the rice is tender but still has a bite to it. Transfer the rice to a bowl and chill in the fridge until cooled.
• Fill a large, deep skillet halfway with vegetable oil and heat the oil to 350 degrees F over medium-high heat.
• Place the flour, eggs and breadcrumbs in three separate deep plates or small baking dishes. Add the cornmeal to the breadcrumbs, season with the parsley and seafood seasoning and stir to combine.
• Stir the crabmeat into the cooled rice. Form into patties and gently roll in the flour. Then dip in the eggs and then in the seasoned breadcrumbs.
• Fry the cakes until golden brown, turning once while cooking. Transfer to a paper towel-lined plate and season with salt. Serve warm.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Steps:

• Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
• Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
• Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Steps:

• Heat oil in a large skillet over medium heat.
• 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.
• 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.

Steps:

• To prepare pesto, combine all ingredients in a blender or processor and grind to a coarse paste. To prepare crab cakes, saute onion and bell pepper in 4 tablespoons oil over medium heat until soft but not browned. In a bowl, mix onions and peppers, risotto, panko, mustard, lemon juice, parsley, mayonnaise and salt. Fold in crab. Form crab cakes using 1 cup mixture for each. Coat with panko. Heat 1-2 tablespoons oil in a saute pan over medium-high heat. Cook crab cakes 2-3 minutes per side, or until golden. Top crab cakes with pesto. Makes 4 servings.