Prep time:
Cooking time: 20 minutes
Total time:
Serves: 3
1tbsp olive oil
120g Arborio risotto rice
50ml dry white wine
1tbsp lemon juice
1tbsp grated lemon zest
200ml water or light vegetable stock
150g crab meat (white or a mixture of white and brown meat)
2tsp finely chopped tarragon
Salt and pepper to taste
For the coating:
100g plain flour (approx)
1 beaten egg
100g ready made fine breadcrumbs (or Panko) (approx)
50ml vegetable oil for frying
Crab comes into season in the spring and has a delicate texture, but a flavour strong enough to mix well with pasta, pastry and rice. These creamy, risotto-style crab cakes make a great starter or light lunch.
Serves 3-4 as a starter, or 2 as a light main. Prep time: 20 minutes. Cooking time: 35 minutes, plus 1-2 hours in the fridge.
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...