11. April 2026
Crabcini
Don't let perfectly good rice go to waste—we're transforming your leftovers into an indulgent, crunchy masterpiece! Giving your left over rice a second life. Forget conventional arancini, our rice filled balls have tender crab meat born from necessity and elevated by creativity. Take your chilled, day-old grains—whether it's fragrant Pilau, sticky Thai rice, or smoky Mexican rice—and give them new purpose.
Ingredients (makes 6)
- 25g butter
- 200g leftover rice or Aborio Rice
- 1 glass Dry White Wine
- 200ml vegetable stock
- 145g Crab Meat
- 300ml vegetable oil
- 1 egg beaten
- about 1 tbsp plain flour
- a large handful Dried Breadcrumbs
- Salt & organic ground Black Pepper
Instructions
- Get your left over rice or chill cooked rice until ready to fry. Pick your best filling and place into a flattened pattie shape.
- Roll the risotto into small bite-sized balls. Wrapping around crab, cheese or another choice (think golf ball size).
- Put the egg, flour and breadcrumbs in separate shallow dishes.
- Coat the rice balls first in flour, then beaten egg and finally in the breadcrumbs.
- To cook, fill a deep sauce pan no more than 1/3 full with oil and heat until a cube of bread browns in 30 seconds.
- Fry about four balls at a time, until golden, then drain on kitchen paper.
- Keep warm while you cook the rest.
- Serve with your favourite dip or sauce.