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 finger food at its finest. Jasmine rice is lightly toasted in a frying pan with garlic and chilies, then mixed with chunks of fresh crab meat, Thai basil, cilantro and savory fish sauce. Simply roll into balls, dip in panko breadcrumbs and fry. Serve these tasty morsels warm with a side of spicy sriracha sauce and a slice of lime.
- 6 cups cooked jasmine rice (2 cups uncooked)
- 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 Pasteurized Blue Swimming 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
- 1 cup mayonnaise
- 1/4 cup red chili paste or sriracha
- 1/2 lime, juiced
- ground black pepper
Heat 1 tbsp of vegetable oil in a large skillet (or wok) on high heat until oil begins to shimmer. Add the garlic and chilies, and cook for about 15 seconds, or until fragrant. Add half of the 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 bowl and set aside. Add second tbsp of oil and remaining rice; repeat toasting process.
Add the second batch of rice to the bowl. 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 fried rice mixture, shredding any pieces that are too large.
Whisk 2 eggs and add to the rice mixture. Mix thoroughly and set aside.
Mix 1 cup of flour with 1 tsp each of salt and ground black pepper in a medium-size bowl; set aside.
In a medium 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.
With damp hands, use about 1/4 cup of crab/rice mixture and form into balls. Roll the balls first in the flour mixture (shaking off any excess) and coat the balls in the egg wash. Roll the balls in the panko breadcrumbs, pressing down slightly to coat evenly. Set aside.
In a large, heavy-bottomed sauce pan, pour in oil deeply enough to cover the rice balls. Heat the 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 with sauce and lime wedges.
Mix the mayonnaise, red chili paste and lime juice in a small bowl. Add salt and pepper to taste.
Note: 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.
Pair with other appetizers such as pot stickers and skewers.