Crab and Sushi Rice Fritters
- 1 quart canola oil (approximately, as needed for deep frying)
- 2 cups cooked sushi rice
- 1 tablespoon crab boil seasoning (recommended: Old Bay)
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh parsley leaves
- 1/8 cup fresh lemon juice
- 1 pound lump crabmeat
- 3/4 cup rice flour
- 3/4 cup panko bread crumbs (Japanese)
- Salt and freshly ground black pepper
- Cocktail sauce, for dipping
- Heat oil to 375 degrees F in a deep fryer.
- Mix rice, crab boil seasoning, mayonnaise, parsley and lemon juice.
- Fold in crabmeat, trying to avoid breaking up lumps.
- Mix rice flour and bread crumbs, and season with salt and pepper.
- Form crab mixture into "cocktail size" balls and roll into flour/bread crumb mixture to coat.
- Deep fry in hot oil until golden brown and drain.
- Serve with cocktail sauce or your favorite dipping sauce.
- Cook's Note: Sushi rice is short-grained rice tossed with a dressing of vinegar, sugar and salt.
- Asian markets carry a packaged mix of this dressing as well as the short-grained rice.
canola oil, rice, crab boil seasoning, mayonnaise, parsley, lemon juice, lump crabmeat, rice flour, bread crumbs, salt, cocktail sauce
Taken from www.foodnetwork.com/recipes/robert-irvine/crab-and-sushi-rice-fritters-recipe.html (may not work)