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Ingredients

8 oz. Philips Lump Crab Meat
2 Tbsp. of butter
1 onion
2 cloves of garlic
1 cup arborio rice
3 cups of chicken stock
¼ cup white wine
2 Tbsp. heavy cream (optional)
1 cup parmesan cheese, freshly grated
parsley, for garnish (optional)
ground pepper
1 egg, whisked
½ cup flour
1 cup panko breadcrumbs
8 oz. mozzarella, cubed
2 cups vegetable oil, for frying
1 cup marinara sauce

Cooking Instructions
  • Mince one onion and two cloves of garlic, set aside.
  • Heat the mixture to medium heat, do not boil.
  • In a large saute pan or large frying pan, melt the butter.
  • Saute the onion and garlic until tender but do not allow it to take on a dark color. Deglaze the pan with white wine and cook until the liquid has evaporated.
  • Add the arborio rice and cook until it smells toasted and fragrant.
  • Using a ladle, add one ladle bowl full of the chicken stock to the rice.
  • Continue to stir until the liquid has evaporated.
  • Repeat until the remaining stock has been added and subsequently evaporated. Taste for doneness, if the rice is still not tender, add warm water until cooked through.
  • Add the parmesan cheese and fold into the rice. Mix in the cream, if using.
  • Gently fold in the crab meat and garnish with parsley and season with salt and freshly ground pepper.
  • Transfer the mixture to a parchment-lined baking sheet, flatten, and refrigerate until cool (Additionally, the risotto can be made ahead).
  • Once the risotto has cooled, take ¼ c of the risotto, flatten, place a square of cheese in the center, and form into a ball.
  • Coat the ball in flour, dip in beaten egg, and fully coat with panko. Set on a baking sheet and repeat until there is no more risotto remaining.
  • Heat a dutch oven with ½- 1 inch of vegetable oil and heat to 350 F. Preheat oven to 350 F.
  • Add arancini balls to the oil to fry until golden brown.
  • Transfer to a baking sheet and once all of the arancini is cooked, transfer to the preheated oven for 10-15 minutes to ensure that the cheese is melted.
  • Garnish with parsley and serve with marinara.
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Lump Crab Meat

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