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L'Étang-du-Nord, Québec, G4T 3M1
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Crab arancini

  • Crab arancini
90 min
40 min

Traditionally, arancini are made using the rice leftover from last night’s risotto dinner. They are basically rice balls, 8 to 10 cm in diameter, which are breaded and fried. Our arancini are made with the meat of snow crabs that are caught along the Îles de la Madeleine coastline. An Italian culinary specialty with a Magdalen Islands twist.


For the crab risotto

  • 1 finely chopped onion
  • 4 garlic cloves, chopped
  • 30 ml (2 tbsp.) of olive oil
  • 250 ml (1 cup) of Arborio rice
  • 250 ml (1 cup) of white wine
  • 1 litre (4 cups) of chicken broth, heated
  • 225 g (½ lb) of crab meat

For the breadcrumb coating

  • 60 ml (¼ cup) of unbleached all-purpose flour
  • 3 eggs, lightly beaten
  • 310 ml (1 ¼ cup) of breadcrumbs
  • Peanut oil for frying
  • Salt and pepper

For spicy mayo

  • Japanese mayonnaise (or regular mayonnaise), to taste
  • Smoked paprika, to taste


  1. In a sauce pan, soften the onion and garlic in oil. Add salt and pepper. Add in rice and cook for 1 minute while stirring to ensure rice is well coated. Deglaze with wine and continue cooking at medium heat, stirring often, until liquid is completely absorbed.
  2. Add the heated broth, 250 ml (1 cup) at a time, stirring often, until liquid is completely absorbed between each added cup of broth.
  3. After approximately 25 minutes of cooking, the rice should be tender and the broth completely absorbed. Add in the crab meat and stir. Add nutmeg and adjust the seasoning.
  4. Spread the risotto on a baking sheet. Cover with plastic wrap. Let cool, then refrigerate for approximately 2 hours or until completely cold.
  5. Preheat oil in deep fryer to 190 °C (375 °F). Line a baking sheet with a few layers of paper towels.
  6. Put the flour in a soup plate, the eggs in another plate and the breadcrumbs in a third.
  7. Using a spoon, scoop up approximately 15 ml (1 tbsp.) of risotto for each arancini and shape into a ball with your hands. Dust the balls with flour and shake off any loose flour. Dip the balls into the egg mixture, remove any excess egg and coat with breadcrumbs.
  8. Deep fry about 8 balls at a time, until golden brown, about 2 minutes. Drain on the plate. Serve in little brown paper bags.