-CRAB RELISH-
3/4 lb Crabmeat
1 md Cucumber; very thinly sliced
1 sm Red onion; sliced
2 Cloves garlic; chopped
1 tb Chopped gingerroot
1 Lemon; Juice of
1 Lime; Juice of
1 tb Rice vinegar
2 tb Vegetable oil
1 ts Sesame oil
2 tb Toasted sesame seeds
Soy sauce to taste
1 Pinches chile flakes
RISOTTO CAKES
1 1/2 c Leftover risotto; About
3 Cloves garlic; chopped
2 tb Rice vinegar
1 ts Dark sesame oil
Salt and black pepper to
-taste
1 tb Vegetable oil
For the relish, place crabmeat, cucumber, red onion, garlic, and
gingerroot into a medium-size bowl. Mix. Set aside. In a small bowl,
combine lemon juice, lime juice, vinegar, 2 tablespoons vegetable
oil, and sesame oil, and mix well. Season with sesame seed, soy
sauce, and chile flakes. Toss with crab mixture. Chill in
refrigerator for at least 30 minutes.
For the risotto cakes, place risotto in a large bowl. Add garlic,
vinegar, and sesame oil, and mix well. Season with salt and pepper.
Using about 1/4 cup for each cake, form mixture into 8 cakes. Heat
oil in a large pan until very hot. Cook each cake until golden brown,
2 to 3 minutes on each side. Place 2 cakes on each of 4 plates, and
top with crab relish. Serve warm.
Serves 4
Yields
1 servings
