Made with AI
Fiery Sicilian King Crab & Truffle Arancini
Ingredients
- king crab legs (cooked, meat extracted)400 g
- cooked Arborio rice300 g
- large eggs2 pieces
- Parmigiano Reggiano cheese, grated60 g
- black truffle, finely chopped1 tbsp
- Calabrian chili paste1 tbsp
- shallot, minced1 small
- garlic, minced2 cloves
- panko breadcrumbs40 g
- olive oil (for frying)2 tbsp
- saltto taste n/a
- black pepperto taste n/a
Instructions
- 1
In a large bowl, combine the cooked Arborio rice, king crab meat, grated Parmigiano Reggiano, black truffle, Calabrian chili paste, minced shallot, and minced garlic. Mix well until evenly incorporated.
- 2
Season the mixture with salt and black pepper to taste.
- 3
Beat one egg and add it to the mixture. Stir until the mixture is sticky and holds together.
- 4
With damp hands, shape the mixture into golf ball-sized balls (about 12-14 pieces).
- 5
In a shallow bowl, beat the remaining egg. Place the panko breadcrumbs in another shallow bowl.
- 6
Roll each rice ball first in the beaten egg, then coat thoroughly with panko breadcrumbs.
- 7
Heat the olive oil in a large skillet over medium heat.
- 8
Fry the arancini in batches, turning occasionally, until golden brown and crisp on all sides (about 3-4 minutes per batch).
- 9
Remove the arancini and drain on paper towels.
- 10
Serve hot, garnished with extra grated Parmigiano Reggiano or a drizzle of truffle oil if desired.
