Risotto Crab Cakes With Sun Dried Tomato Basil Pesto Recipes

RISOTTO CAKES WITH PESTO

Steps:

• In a large skillet heat the olive oil over medium high heat. Add the onion and sauté until translucent. Add the garlic and sauté for about 1 minute more. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 3 minutes. Next add the white wine and stir the rice. Wait until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed. Once the rice is just tender, add the Parmesan and Mascarpone cheese and combine. Remove from heat and season with salt and pepper. Refrigerate for 2 hours, or overnight.
• Once chilled, form little risotto cakes with 1/3 cup of the cooked risotto. Whisk the egg into a small bowl. In another small bowl, add the bread crumbs. Dip each risotto cake into the egg mixture, followed by the bread crumbs.
• Add the Grapeseed oil to a skillet and heat over medium high heat. Add 3 risotto cakes at a time, careful not to crowd the pan. Sear for 2 minutes on each side until the breadcrumbs are just golden brown. Remove from skillet and place on a paper towel to let some of the oil drip off. Serve while warm with a side of your favorite pesto!

RISOTTO CRAB CAKES

Steps:

• Heat oil in a large skillet over medium heat.
• While oil is heating, mix crabmeat, bread crumbs, risotto, green onion, egg, mayonnaise, lemon juice, bell pepper, parsley, seafood seasoning, seasoned salt, hot pepper sauce, and black pepper together in a bowl until well combined.
• Place large spoonfuls of the crab mixture into the skillet, forming 6 cakes. Cook until golden brown, turning only once halfway through, about 10 minutes.

RISOTTO MILANESE CRAB CAKES

Steps:

• Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook until the onions are translucent. Add the rice and stir to combine with the onions. Cook for 1 minute. Add the chicken stock, parsley and saffron. Bring to a simmer and cook, stirring often, until all of the liquid is absorbed and the rice is tender but still has a bite to it. Transfer the rice to a bowl and chill in the fridge until cooled.
• Fill a large, deep skillet halfway with vegetable oil and heat the oil to 350 degrees F over medium-high heat.
• Place the flour, eggs and breadcrumbs in three separate deep plates or small baking dishes. Add the cornmeal to the breadcrumbs, season with the parsley and seafood seasoning and stir to combine.
• Stir the crabmeat into the cooled rice. Form into patties and gently roll in the flour. Then dip in the eggs and then in the seasoned breadcrumbs.
• Fry the cakes until golden brown, turning once while cooking. Transfer to a paper towel-lined plate and season with salt. Serve warm.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

VEGETARIAN BARLEY CASSEROLE WITH SUN-DRIED TOMATO AND BASIL PESTO

Steps:

• For the risotto:
• Bring vegetable broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and saute onion until it is translucent. Add barley (or rice) and lightly saute to toast the barley. Add wine and stir for about 2 minutes until it is absorbed. Begin slowly adding broth, 1 ladle-full at a time, to the barley pan, stirring as you go. The friction of the stirring will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Stir in ricotta to add creaminess, then crumble in goat cheese (to add cohesiveness), stir, cover and set aside.
• For the pesto:
• Place basil in food processor, add pine nuts and garlic, and pulse until chopped. Scrape into a bowl, add Parmesan and stir in oil to form a thick smooth paste. Add black pepper, to taste.
• Preheat oven to 350 degrees F.
• Spread half of the barley (or rice) mixture over the bottom of a lasagna dish or large casserole. Top with half of the sun-dried tomatoes and then with half of the basil pesto. Repeat for a second layer. Bake covered with foil for 25 minutes, then remove foil and continue to bake for 5 minutes to let top layer of pesto become toasted. Remove from oven and let rest for 10 minutes. Serve garnished with fresh basil sprigs.

SUN-DRIED TOMATO AND PESTO RISOTTO

Steps:

• In a medium saucepan, bring the broth and water to a simmer. In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes.
• Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
• Add the sun-dried tomatoes and about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed.
• The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup.
• Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice.
• You may not need to use all of the liquid, or you may need more broth or some water. Stir in the pepper, pesto, and Parmesan. Serve the risotto with additional Parmesan.

MARYLAND CRAB CAKES WITH SUN-DRIED TOMATO AIOLI

Steps:

• For the crab cakes: Heat oil in large skillet and add the scallions, celery and red pepper dice. Saute for 4-5 minutes until vegetables are barely tender.
• Remove from heat, transfer to a plate and let cool.
• In a mixing bowl, beat the egg and whisk in the Old Bay, mayonnaise, mustard, salt, pepper and parsley.
• Add the cooled vegetable mixture and stir to mix.
• Add crab meat and 2 tablespoons breadcrumbs and stir gently to mix, be careful not to break up the crab meat.
• Scoop about one-half cup of the mixture for each cake and shape them. Use extra crumbs to coat the outside if cakes are too moist.
• Arrange on a plate, cover with plastic wrap and refrigerate for 15-20 minutes.
• When ready to cook, melt shortening in a skillet over medium heat. Put crab cakes in 3-4 at a time and saute until golden brown, no longer than 3 minutes per side.
• To make the aioli simply add the sun-dried tomatoes and the mayonnaise together and stir well to mix.
• Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.

RISOTTO CRAB CAKES WITH SUN-DRIED TOMATO BASIL PESTO RECIPE

Steps:

• To prepare pesto, combine all ingredients in a blender or processor and grind to a coarse paste. To prepare crab cakes, saute onion and bell pepper in 4 tablespoons oil over medium heat until soft but not browned. In a bowl, mix onions and peppers, risotto, panko, mustard, lemon juice, parsley, mayonnaise and salt. Fold in crab. Form crab cakes using 1 cup mixture for each. Coat with panko. Heat 1-2 tablespoons oil in a saute pan over medium-high heat. Cook crab cakes 2-3 minutes per side, or until golden. Top crab cakes with pesto. Makes 4 servings.