Cheesy Krab Arancini

Golden crunch. Molten cheese. Buttery Louis Kemp Crab Delights.

These bites? Delicate and decadent. 🧡

Cheesy Krab Arancini
Prep Time: 25 minutes (plus cooling and chilling time)
Total Time: 1 hour 30 minutes
Servings: 4

Ingredients
For the Risotto:
1 Tbsp olive oil
1 Tbsp butter
1/2 small onion, finely chopped
1 cup Arborio rice
1/4 cup dry white wine (optional)
3 cups warm chicken or vegetable broth, divided
Salt and black pepper, to taste
1/4 cup grated Parmesan cheese

For the Arancini:
2 cups cooked and cooled risotto
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 (8 oz) package Louis Kemp Crab Delights® Flake Style, chopped
1 egg
1/4 cup finely chopped parsley
Salt and black pepper, to taste
1/2 cup all-purpose flour
2 eggs, beaten
1 cup seasoned breadcrumbs
Vegetable oil, for frying
Lemon wedges and marinara sauce, for serving

Instructions
1. Make the Risotto: In a saucepan, heat olive oil and butter over medium heat. Add onion and sauté until soft, about 3–4 minutes. Stir in Arborio rice and toast for 1–2 minutes. Add white wine (if using) and cook until absorbed. Gradually add warm broth 1/2 cup at a time, stirring frequently and letting it absorb before adding more. Continue until rice is tender and creamy, about 20 minutes. Stir in Parmesan, season with salt and pepper, and let cool completely.

2. Chill the Risotto: Transfer cooled risotto to a shallow dish, cover, and refrigerate for at least 1 hour or until firm.

3. Form the Arancini: In a large bowl, mix 2 cups chilled risotto with mozzarella, Parmesan, chopped Louis Kemp Crab Delights® Flake Style, 1 egg, parsley, salt, and pepper. Roll into golf ball-sized balls and place on a tray. Chill for 30 minutes.

4. Bread the Arancini: Set up a breading station with flour, beaten eggs, and breadcrumbs. Roll each ball in flour, dip in egg, then coat in breadcrumbs.

5. Fry and Serve: Heat 2 inches of oil in a deep skillet to 350°F. Fry arancini in batches for 3–4 minutes, turning occasionally, until golden brown. Drain on a paper towel-lined plate. Serve hot with lemon wedges and marinara sauce.