Crab Risotto Cakes With Spicy Remoulade
2 garlic cloves, finely minced
1/2 teaspoon paprika
1 tablespoon Hot sauce, or to taste
2 cups left-over crab risotto, formed into half-cup patties and set on wax paper to chill in fridge for at leas
1/2 cup flour
1 egg, beaten
3 tablespoons Butter
Spicy Remoulade: Combine ingredients in a small bowl and set aside.
Dredge the patties in the flour, ensuring that all surfaces are covered.
Dip in egg.
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.
Thursday, November 4, 2010 - 5:42am