Cheesy Crab Arancini
With creamy mascarpone and flavorful Parmesan, these yummy crab-and-cheese Italian-style rice balls deliver a decadent and lemony-bright appetizer that’s sure to impress any crowd.
2 tbsp butter
2 shallots, diced
4 cloves garlic, minced
1 cup arborio rice
3/4 cup dry white wine
2 1/4 cups reduced-sodium chicken broth
3/4 cup grated Parmesan cheese
1 tsp salt
1 pkg (8 oz) Crab Classic, Chunk Style
1/2 cup mascarpone cheese
1 tbsp freshly grated lemon zest
2 tbsp freshly squeezed lemon juice
3 tbsp chopped fresh chives, divided
3 eggs, divided
1 1/2 cups Italian-style breadcrumbs
3/4 cup all-purpose flour
Vegetable oil, for frying
3/4 cup cocktail sauce, for serving
Lemon wedges, for serving
In large skillet set over medium heat, melt butter. Add shallots and garlic; cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in rice; cook, stirring occasionally, for 2 to 3 minutes or until well coated. Pour in wine and cook, stirring constantly, for 3 to 5 minutes or until rice has absorbed most of the liquid.
Ladle in 1 cup broth. Cook, stirring frequently, until absorbed. Continue to add broth, 1 cup at a time, and stir until broth has been absorbed and rice is tender with a slightly toothsome center, about 20 to 30 minutes. Add Parmesan cheese; stir until melted. Season with salt.
Scrape rice mixture onto parchment paper–lined baking sheet and let cool to room temperature. Cover and refrigerate for at least 1 to 2 hours or until well chilled.
In large bowl, stir together rice mixture, crab, mascarpone cheese, lemon zest, lemon juice and 2 tbsp chives.
In small bowl, beat egg. Fold into rice mixture. Fold in 1/2 cup breadcrumbs.
Roll mixture into twelve even 1/3-cup balls. Arrange on parchment paper–lined baking sheet.
To small bowl, add flour. In another small bowl, beat remaining eggs. To another small bowl, add remaining breadcrumbs. Dredge rice balls in flour, dip in eggs and roll in breadcrumbs until well coated.
Meanwhile, in large saucepan set over medium heat, add enough oil to reach 2 inches up sides of saucepan. Heat until shimmering or instant-read thermometer registers 350˚F.
Working in batches, carefully drop rice balls into oil and fry, turning once, for 3 to 5 minutes or until golden brown. Using slotted spoon, transfer rice balls to paper towel–lined baking sheet to drain.
Serve arancini with cocktail sauce and lemon wedges. Garnish with remaining chives.
Tip: Alternatively, serve arancini with pesto or heated marinara sauce for dipping.