Photo by: Erina Malarkey
Crab Risotto Cakes With Spicy Remoulade
Food Ingredients:
Spicy Remoulade: cup mayonnaise 2 garlic cloves, finely minced 1 tablespoon fresh lemon juice, plus lemon wedges, for serving 1/2 teaspoon paprika 1/2 Mustard 1 tablespoon Hot sauce, or to taste 2 cups left-over crab risotto, formed into half-cup patties and set on wax paper to chill in fridge for at leas 1/2 cup flour 1 egg, beaten 1 cup panko breadcrumbs 3 tablespoons Butter
Recipe preparation:
1 Spicy Remoulade: Combine ingredients in a small bowl and set aside. 2 Cakes: 3 Dredge the patties in the flour, ensuring that all surfaces are covered. 4 Dip in egg. 5 Add to bread crumb bowl and gently turn back and forth until covered with a full coating of panko. 6 Add 2 TB butter to non-stick pan and melt over medium heat. Add the patties and cook approximately 5 minutes on each side or until a deep golden brown. If necessary add third TB butter to finalize frying if pan is smoking too much. 7 Serve topped with spicy remoulade and lemon wedges.
Recipe source: Foodista recipe
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