Mini crab arancine

Mini crab arancine

By
From
Sicily
Makes
30 walnut-sized arancine

These are pop-in-your-mouth, all-in-one-go sized rice balls that are perfect for a party. Prepare them in advance and keep them in the fridge, then fry or oven bake the arancine at the last minute to serve warm to guests. By dipping them in batter and breadcrumbs they will form a crispy coating which is lovely around the soft rice centres. For ease, especially when entertaining, you can simply oven bake the arancine. We serve these as amuse-bouches at our restaurant Caldesi in Campagna, where instead of crab we often mix the rice with truffle oil, cooked porcini mushrooms or simply lots of finely grated cheese and chopped herbs. You can also make them with leftover risotto.

Ingredients

Quantity Ingredient
250g rice, cooked and mixed with saffron and butter
300g white crab meat
large handful parsley, finely chopped
salt
freshly ground black pepper
seed oil, for frying
or extra-virgin olive oil, for brushing

Method

  1. Preheat the oven to 180°C. Once the rice has cooled, mix in the crab meat, parsley and seasoning and form 20 walnut-sized balls. Now either dip them in the batter and breadcrumbs as in the Arancine recipe, or simply brush them with a little olive oil and put them on a lightly oiled baking tray. Bake in the oven for 15–20 minutes or until hot and the oil is slightly bubbling at the sides.
Tags:
Italy
Italian
Sicily
Sicilian
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