Crab Arancini

Crab Arancini
  • 16 servings
  • 35 mins to prepare
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  • 50g butter
  • 1 onion finely diced
  • 250g Arborio rice
  • 150ml dry white wine
  • 500ml veg stock
  • 200g crabmeat
  • 50g grated Parmesan
  • Zest and juice of two lemons
  • 1 red chilli finely diced
  • 1 garlic clove finely diced
  • Handful of chopped chives
  • 200g grated mozzarella
  • Salt and pepper
  • 180g breadcrumbs



  1. Sauté the onion with the butter, then add the rice. Add the wine and stock and until the liquid is absorbed then leave to cool.
  2. When ready to assemble the arancini, preheat a deep fat fryer to 200°C.
  3. Mix the crabmeat, Parmesan, zest and juice of 2 lemons, chilli, garlic, chives and mazzarella together and season to taste.
  4. Take a teaspoon full of crab mixture and roll into a ball.
  5. Take a spoonful of rice and flatten in one hand, then encase the crabmeat ball with it. Squeeze tightly into a firm ball.
  6. Coat in breadcrumbs, then deep fry for 5 minutes.


The arancini will float in the oil when they’re ready.