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  "intro": "<p>These classic Italian Arborio rice balls have all the delicious flavors of an East Coast crab. One word: unforgettable!</p>",
  "difficulty": "medium",
  "prepTime": 20,
  "cookTime": 45,
  "totalTime": 65,
  "serves": 12,
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Ingredients

Instructions

  1. Pour broth into saucepan; bring to simmer. Reduce heat to low to maintain heat.
  2. Melt butter in large skillet over medium heat; cook onions and garlic for 3 to 5 minutes or until slightly softened. Stir in rice, and half of the salt and pepper; cook for 2 to 3 minutes or until well coated. Pour in wine; cook, stirring constantly, until most of the liquid is absorbed.
  3. Add broth, 1 cup at a time, stirring until all of the liquid is absorbed before adding the next addition, until rice is tender, about 20 minutes.
  4. Spoon mixture onto baking tray; let cool to room temperature. Cover and refrigerate for at least 6 hours or overnight until well chilled.
  5. Stir crab meat, dill, chives, Worcestershire sauce and Dijon into chilled risotto. Fold in 1/2 cup bread crumbs, Parmesan and 1 egg.
  6. Roll mixture into twelve balls. Place on parchment paper–lined baking sheet. Refrigerate for 20 to 30 minutes or until firm.
  7. In shallow bowl, stir together remaining bread crumbs, salt and pepper. In separate shallow bowl, beat remaining eggs. Dredge rice balls first in flour, then dip into beaten eggs and roll in bread crumbs until well coated.
  8. Meanwhile, pour enough vegetable oil into large saucepan to come 2 inches up side; heat over medium heat until instant-read thermometer reads 350?F. Working in 4 batches, carefully drop rice balls into hot oil and fry for 3 to 5 minutes or until golden brown. Using slotted spoon, transfer rice balls to paper towel–lined tray. Serve tartar sauce with rice balls for dipping.