| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Caprial1 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Crabmeat |
| 1 |
md |
Cucumber; very thinly sliced |
| 1 |
sm |
Red onion; sliced |
| 2 |
|
Cloves garlic; chopped |
| 1 |
tb |
Chopped gingerroot |
| 1 |
|
Lemon; Juice of |
| 1 |
|
Lime; Juice of |
| 1 |
tb |
Rice vinegar |
| 2 |
tb |
Vegetable oil |
| 1 |
ts |
Sesame oil |
| 2 |
tb |
Toasted sesame seeds |
|
|
Soy sauce to taste |
| 1 |
|
Pinches chile flakes |
| 1 1/2 |
c |
Leftover risotto; About |
| 3 |
|
Cloves garlic; chopped |
| 2 |
tb |
Rice vinegar |
| 1 |
ts |
Dark sesame oil |
|
|
Salt and black pepper to taste |
| 1 |
tb |
Vegetable oil |
INSTRUCTIONS
CRAB RELISH
RISOTTO CAKES
For the relish, place crabmeat, cucumber, red onion, garlic, and
gingerroot into a medium-size bowl. Mix. Set aside. In a small bowl,
combine lemon juice, lime juice, vinegar, 2 tablespoons vegetable
oil, and sesame oil, and mix well. Season with sesame seed, soy
sauce, and chile flakes. Toss with crab mixture. Chill in
refrigerator for at least 30 minutes.
For the risotto cakes, place risotto in a large bowl. Add garlic,
vinegar, and sesame oil, and mix well. Season with salt and pepper.
Using about 1/4 cup for each cake, form mixture into 8 cakes. Heat
oil in a large pan until very hot. Cook each cake until golden brown,
2 to 3 minutes on each side. Place 2 cakes on each of 4 plates, and
top with crab relish. Serve warm.
Serves 4
Converted by MC_Buster.
Per serving: 989 Calories (kcal); 62g Total Fat; (54% calories from
fat); 70g Protein; 47g Carbohydrate; 266mg Cholesterol; 1021mg Sodium
Food Exchanges: 1/2 Grain(Starch); 8 1/2 Lean Meat; 5 Vegetable; 1
Fruit;
11 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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