CRAB AND CAKES Recipe

Mix the Crab Salad

In a bowl, combine the cooked crab meat, mayonnaise, dijon mustard, celery, green onions, lemon juice, salt, and black pepper. Gently fold to mix, being careful not to break up the crab too much. Refrigerate until ready to serve.

Cook the Risotto

In a saucepan, heat the vegetable broth and keep it warm. In another pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened. Stir in the arborio rice and cook for 1-2 minutes until slightly translucent. Gradually add the warm broth, one ladle at a time, stirring constantly until the rice is al dente and creamy.

Prepare the Cake Mixture

Once the risotto is cooked, remove from heat and let it cool slightly. Stir in lemon zest, ricotta cheese, parmesan cheese, and egg. Season with salt and pepper. Fold in bread crumbs until well combined.

Form and Cook the Cakes

Shape the mixture into small cakes. Heat olive oil in a skillet over medium heat. Cook the risotto cakes for about 3-4 minutes on each side until golden brown. Remove and keep warm.

Make the Aioli

In a bowl, whisk together mayonnaise, minced garlic, lemon juice, and Old Bay seasoning until well combined. Adjust seasoning to taste and refrigerate until ready to use.