Garlic Curry Cream Rice Cheese Ball Recipe

Prepare aromatics

In a medium skillet, melt butter over medium heat. Add the minced garlic and diced onion and sauté until fragrant and translucent, about 2–3 minutes. Do not brown the garlic.

Add curry and cream

Stir in the curry powder and cook for 30 seconds to bloom the spice. Pour in the heavy cream and bring to a gentle simmer, stirring to combine with the aromatics.

Combine rice and cheeses

Reduce heat to low. Add cooked rice, cream cheese, and grated Parmesan to the skillet. Stir constantly until the cream cheese is melted and the rice mixture is evenly coated and creamy, about 2–3 minutes.

Incorporate crab and seasoning

Gently fold in the blue crab meat, lemon juice, salt, pepper, and chopped parsley. Taste and adjust seasoning. Remove from heat and let cool to room temperature (about 20–25 minutes) so the mixture firms slightly for shaping.

Portion the filling

When filling is cool enough to handle, lightly oil your hands. Portion the mixture into 8 equal portions (about 3 tablespoons each).

Shape into balls with cheese center

Flatten a portion in your palm, place about 1/2 teaspoon of extra cream cheese or a small cube of mozzarella in the center (optional for a molten cheesy core). Enclose the cheese and roll into a smooth ball. Repeat with remaining portions.

Prepare dredging stations

Place the flour in a shallow bowl. Beat the eggs in a second bowl. In a third bowl, combine panko breadcrumbs and optional cornmeal for extra texture.

Coat the balls

Dredge each ball in flour, shaking off excess, dip into beaten egg, then press into the panko mixture ensuring an even, complete coating. For an extra-crisp crust, repeat the egg and panko step once more.

Heat oil

Pour vegetable oil into a heavy skillet to a depth of about 1/2 inch. Heat over medium heat to 350°F (175°C) or until a small breadcrumb sizzles immediately when dropped in.

Fry the balls

Working in batches to avoid crowding, fry the coated rice-cheese balls 3–4 minutes per side, turning gently with a slotted spoon, until golden brown and heated through. Internal temperature should be hot and cheese (if used) melted.

Drain

Transfer cooked balls to a wire rack set over a baking sheet or to paper towels to drain for a few minutes so they stay crisp.

Serve

Arrange the Garlic Curry Cream Rice Cheese Balls on a platter. Garnish with microgreens or parsley, serve with lemon wedges and sweet chili sauce or lemon aioli on the side.