Risotto Crab Cakes

A bit of cooked risotto adds a creamy, chewy texture to these delicious crab cakes that can be served as a main course or made smaller and served as an appetizer.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 166 Calories

Ingredients

• 2 tablespoons lemon juice
• 1 large egg
• 2 tablespoons vegetable oil
• ½ cup dry bread crumbs
• ground black pepper to taste
• 1 teaspoon seasoned salt
• 2 tablespoons mayonnaise
• 1 pound fresh crabmeat
• ½ cup cooked risotto
• ¼ cup minced green onion
• 2 tablespoons chopped red bell pepper
• 1 tablespoon snipped fresh parsley
• 1 tablespoon seafood seasoning (such as Old Bay®)
• ½ teaspoon hot pepper sauce (such as Tabasco®)

Recipe Instructions

Step 1

Heat oil in a large skillet over medium heat.

Step 2

While oil is heating, mix crabmeat, bread crumbs, risotto, green onion, egg, mayonnaise, lemon juice, bell pepper, parsley, seafood seasoning, seasoned salt, hot pepper sauce, and black pepper together in a bowl until well combined.

Step 3

Place large spoonfuls of the crab mixture into the skillet, forming 6 cakes. Cook until golden brown, turning only once halfway through, about 10 minutes.