Crab-Stuffed Arancini

These babies are a splurge, no doubt about it. From the series of steps required to prep them, to the rich, tender nuggets of crab tucked inside each one, these golden rice balls are a real treat. We'll call them a "labor of love", though, a job truly worth doing. 

Yield: 10 pieces , Prep time: 30 minutes + 2 hours cooling time , Cook time: 30 minutes

Ingredients

Instructions

1. In a large pan, sauté the onions in the olive oil over medium-high heat until they are tender and translucent. Pour the rice into the same pan and stir until each grain is coated with olive oil; cook a few minutes.
2. When the rice has started to toast, deglaze the pan with the wine and stir until the rice has absorbed all of it. Slowly add the broth, one cup at a time, waiting to add the next cup until the previous one has been absorbed, stirring continuously.
3. When the rice has become tender, stir in the zest, 2 oz. of crab meat, chopped parsley, and Parmesan; pour into a baking dish to cool. (Place in the freezer to cooler quickly.)
4. As the rice finishes cooling, create a 3-step breading station: flour in one dish, eggs beaten with the water in the next, and panko in the last.
5. Pour enough oil to a sauté pan to be an inch deep; bring to medium-high heat.
6. As the oil heats, form the arancini: grab a golf ball-sized scoop of rice in your hand and stuff the center with about 1 tsp. of crab, 1 cube of Monterey Jack, and a dice of avocado; fold the rice around the filling so none is exposed.
7. Coat each ball first with flour, then eggs, and finally bread crumbs; drop into the hot oil.
8. Pan-fry on each side, approximately 1-2 minutes, or until each ball is golden brown. Remove from the oil and drain on a paper towel. Serve warm and enjoy!

Tips + Tricks

**Make the risotto a day in advance and then store, tightly wrapped, in the fridge. It is important the risotto is cooled completely before it is shaped, or else it will fall apart as it fries.

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