Crab Arancini with Spicy Sriracha Dipping Sauce

Feb 13, 2018 | Gourmet, Pasta & Grains, Pescatarian | By aquastar


For a melt-in-your-mouth, crowd-pleasing hors d’oeuvre, look no further than our Crab Arancini with a Spicy Sriracha Dipping Sauce. Golden-brown, with a crunchy crust and a soft, chewy center, this is party food at its finest. Jasmine rice lightly toasted with garlic and chilies, then mixed with chunks of fresh crab meat, Thai basil, cilantro and savory fish sauce. Simply roll into bite-sized balls, dip in Panko breadcrumbs and fry. Serve these warm, tasty morsels with a side of Spicy Sriracha Dipping Sauce and a slice of lime.


Blue Swimming Crab Special Meat

Blue Swimming Crab Special Meat

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Spicy Sriracha Dipping Sauce:

  • 1 cup mayonnaise
  • 1/4 cup sriracha or red chili paste
  • 1/2 lime, juiced
  • Salt & black pepper to taste

Arancini Balls:

  • 2 cups jasmine rice
  • 2 Tbsp vegetable oil
  • 1-2 Thai chilies, diced (optional)
  • 3 cloves garlic, minced
  • 4 eggs
  • Kosher salt
  • Ground white pepper
  • Ground black pepper
  • 2 cups Aqua Star Crab Meat, drained
  • 2 green onions, sliced
  • 2 tsp fish sauce
  • 1/2 cups cilantro, minced
  • 1/4 cups Thai basil, minced
  • 1 cup flour
  • 1 1/2 cups panko breadcrumbs

To make


To make the Spicy Sriracha Dipping Sauce, mix the mayonnaise, sriracha (or red chili paste) and lime juice in a small bowl. Add salt and pepper to taste. Set aside until ready to use.

To make rice, heat 1 tablespoon of vegetable oil in a large skillet (or wok) on high heat until oil begins to simmer. Add garlic and Thai chilies, and cook for about 15 seconds, or until fragrant. Add 1 cup rice into the pan and cook until rice is lightly toasted (about 5 minutes), seasoning to taste with salt and white pepper. Transfer cooked rice into a separate bowl and set aside. Add second tablespoon of oil and remaining rice; repeat toasting process. Combine cooked rice, add fish sauce, cilantro and Thai basil, and mix thoroughly.

Drain liquid from the crab meat using a colander, pressing down on the crab to make sure it is fully drained. Add the crab into the toasted rice mixture, shredding any pieces that are too large. Whisk 2 eggs and add to the crab meat/rice mixture. Mix thoroughly and set aside.

To make Arancini balls, mix 1 cup of flour with 1 teaspoon each of salt and ground black pepper in a medium-size bowl; set aside. In a separate bowl, whisk together 2 eggs with a large pinch of salt; set aside. Pour 1 1/2 cups of the panko breadcrumbs into a separate medium bowl. To avoid sticking, use damp hands to form balls using about 1/4 cup crab meat/rice mixture. Roll the balls first in the flour mixture (shaking off any excess), then coat in the egg wash. Then roll in the panko breadcrumbs, pressing down slightly to coat evenly. Set aside.

In a large, heavy-bottomed saucepan, pour in oil deep enough to cover the rice balls. Heat oil over medium heat until it reaches 350° F. In batches, fry the rice balls for 4—6 minutes or until golden brown. Drain on paper towels and serve warm with Spicy Sriracha Dipping Sauce and lime wedges. Enjoy!

Serving Suggestions

To make ahead, the rice can be cooked the day before, or the fried rice balls can be made in advance and frozen before frying. To cook frozen fried rice balls, fry for 6—8 minutes to make sure the middle is fully warmed through.