Ingredients
- null 4 cups seafood broth
- null 3 Tbsp butter
- null 1 onion, diced
- null 2 cloves garlic, minced
- null 1 cup RiceSelect® Arborio Rice
- null ½ tsp salt, divided
- null ½ tsp pepper, divided
- null 1 cup dry white wine
- null 6 oz (170 g) crab meat, drained well
- null 2 Tbsp fresh dill, finely chopped
- null 2 Tbsp fresh chives, finely chopped
- null 1 Tbsp Worcestershire sauce
- null 4 tsp Dijon mustard
- null 2 ½ cups dry bread crumbs, divided
- null ¾ cup Parmesan cheese, shredded
- null 3 eggs, divided
- null 1 cup all-purpose flour
- null Vegetable oil, for frying
- null 2 cups prepared tartar sauce, for serving
Instructions
- 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.