Risotto Crab Cakes

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

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.

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®)

Categories

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