Crab & Jalapeno Arancini Recipe

Preparation

1. 1

   Cook the Arborio Rice

   In a saucepan, bring vegetable broth to a boil. Stir in Arborio rice, reduce heat, cover, and simmer for about 18-20 minutes or until rice is creamy and al dente. Let it cool.

2. 2

   Prepare the Crab Filling

   In a mixing bowl, combine cooked Arborio rice, crab meat, chopped jalapeno, Parmesan cheese, and beaten egg. Mix well and refrigerate for 30 minutes.

3. 3

   Form the Arancini

   Wet your hands and take a small portion of the crab mixture. Form it into a ball, then roll it in breadcrumbs. Repeat until all mixture is used.

4. 4

   Fry the Arancini

   In a deep fryer or large skillet, heat oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Drain on paper towels.

5. 5

   Make the Slaw

   In a bowl, combine shredded red cabbage and julienned carrot. In a separate bowl, whisk together rice vinegar, sugar, and a pinch of salt. Pour over the cabbage and carrot mixture, tossing to combine. Let sit for at least 15 minutes.

6. 6

   Prepare the Spicy Mayo

   In a small bowl, mix together mayonnaise and sriracha sauce. Adjust spice level to taste.

7. 7

   Serve

   On a plate, place a serving of slaw, top with arancini, drizzle with spicy mayo, and sprinkle with tandoori peanuts.