RISOTTO CRAB CAKES

Risotto Crab Cakes image

These are so good! Delicious crab cakes with risotto added. Make them small and serve with mango salsa or tartar sauce. They double as an awesome appetizer.

Provided by lsneed62

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 pound fresh crabmeat
½ cup dry bread crumbs
½ cup cooked risotto
¼ cup minced green onion
1 large egg
2 tablespoons mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped red bell pepper
1 tablespoon snipped fresh parsley
1 tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon seasoned salt
½ teaspoon hot pepper sauce (such as Tabasco®)
ground black pepper to taste

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.

Nutrition Facts : Calories 165.9 calories, Carbohydrate 12.4 g, Cholesterol 46.9 mg, Fat 9.8 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 582.4 mg, Sugar 1.1 g