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Risotto Crab Cakes


1 C. Arborio Italian rice
1/4 C. carrots, finely diced
1/4 C. yellow onions, finely diced
1/4 C. celery, finely diced
6 ounces canned clam juice
2 C. water
1 lb. Dungeness crabmeat, cooked
1/2 C. semolina flour
1 Tbsp. olive oil
Oil for deep frying or sauteing



Place the olive oil in a sauce pan over medium-high heat. Add diced vegetables
and cook for 4 minutes. Add the Arborio rice and saute for an additional 5
minutes. Add clam juice and water and boil stirring occasionally, until all
water is absorbed. Remove from heat, add the crabmeat and mix well. Turn the
crab mixture into a shallow bowl, cover and place in refrigerator until the
mixture is thoroughly cooled.

Place the flour in a flat dish. Form the crab mixture into 4-ounce patties and
coat with flour. Deep fry the crab cakes in 1/2 cup of oil for 3 minutes, or
saute the crab cakes in 2 tablespoons of oil cooking 3 minutes on each side.

Serve with seasonal fresh vegetables.

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