Crab Arancini with a Miso Mustard Dipping Sauce

Makes 30 – 40 balls

1 cup               Arborio rice (cooked risotto style)

8 oz                 Dungeness crab meat (cleaned and squeezed of excess liquid)

3 cups            Water

½ cup           Crème fraîche or sour cream

2                      Lemons (juice and zest)

1 tbsp             Fresh tarragon (chopped)

Salt & white pepper to taste

Breading

1 cup               Flour

3                      Eggs (beaten)

2 cups                         Plain breadcrumbs

Frying

4 ½ cups      Vegetable oil.

In a large mixing bowl combine cooked Arborio rice, crab, crème fraîche, lemon juice, lemon zest and tarragon.  Season to taste with salt & pepper.

Spread mixture on a parchment paper lined baking tray and refrigerate until cool (approx. 1 hour).

Once cool, use your hands to roll the mixture into 1 ½ inch balls.

Coat each rice ball in flour then, dip into beaten egg and finally the breadcrumbs. Fry immediately, or refrigerate for up to a day or freeze.

Preheat the oil to 350°F in a large heavy saucepan. Add the Arancini balls turning after 1 -2 minutes on each side.  Fry all until golden brown on all sides (careful not to overcrowd fryer).  After frying set on paper towel to remove excess oil then serve immediately.

Miso Mustard Dipping Sauce

Makes ½ cup

1/4 cup          White miso paste

1 tsp                Rice wine vinegar

1/3 cup          Mayonnaise

1 tbsp             Dijon mustard

1 tsp                Wasabi

Combine and refrigerate until needed.