Crab and Mozzarella Arancini

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Crispy • Creamy • Savory • Tropical

Crispy golden arancini filled with crab, mozzarella, and Flying Saucer Condiment Co. Pineapple Peanut Satay Sauce, served over a simple lemon-dressed salad and finished with Oceana Sauce, sliced red radish, and fresh microgreens.

Yield: Approximately 8 large arancini
Prep Time: 40 minutes, plus overnight freezing
Cook Time: 15–20 minutes
Total Time: Approximately 1 hour active time, plus overnight freezing

INGREDIENTS

PINEAPPLE PEANUT CRAB FILLING

  • 8 oz lump or claw crab meat, picked over for shells
  • 2 tablespoons Flying Saucer Condiment Co. Pineapple Peanut Satay Sauce
  • ½ cup finely shredded Parmesan cheese
  • 1 teaspoon lemon zest
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • Kosher salt, to taste
  • 4 oz low-moisture mozzarella, cut into small pieces

RICE

  • 2 cups cooled cooked short-grain rice or prepared risotto
  • 1 large egg
  • ½ teaspoon kosher salt

BREADING

  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1½ cups panko breadcrumbs
  • Neutral oil, for frying

SIMPLE LEMON SALAD

  • 4 cups finely chopped lettuce
  • ½ cup finely diced red bell pepper
  • ¼ cup finely diced red onion
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

FOR SERVING

  • ⅓ cup Oceana Sauce
  • 2 to 3 red radishes, thinly sliced
  • Fresh microgreens

PREPARATION

PREPARE THE CRAB FILLING

In a medium bowl, gently combine the crab meat, Pineapple Peanut Satay Sauce, Parmesan, lemon zest, garlic powder, onion powder, black pepper, and a light seasoning of kosher salt.

Mix just until evenly incorporated. Avoid overmixing so that some of the texture of the crab remains intact.

PORTION AND FREEZE THE FILLING

Line a standard 1½-ounce shot glass with a small piece of plastic wrap, leaving several inches of plastic extending beyond the rim.

Spoon a small amount of the crab mixture into the bottom of the lined shot glass and lightly press it into place.

Add a piece of mozzarella near the center.

Cover the mozzarella with additional crab mixture until the shot glass is full. Press lightly to compact the filling without crushing it excessively.

Lift the plastic wrap and filling out of the shot glass.

Gather the plastic wrap around the filling and twist it tightly closed. Use your hands to gently compress and shape the wrapped filling into a rough ball.

Repeat until all of the crab mixture has been used.

Place the wrapped filling balls in the freezer and freeze overnight, or until completely solid.

Using the shot glass provides a simple way to produce consistently sized centers without weighing or manually dividing the filling. Freezing the centers also makes them much easier to wrap in rice without the soft crab mixture breaking apart.

PREPARE THE RICE

Place the rice in a mixing bowl.

Add the egg and kosher salt.

Mix until the rice becomes slightly sticky and holds together firmly when pressed.

FORM THE ARANCINI

Remove the frozen filling balls from the freezer and unwrap them one at a time.

Take a generous portion of the rice and flatten it into a thick disc in the palm of your hand.

Place one frozen crab filling ball in the center.

Bring the rice up and around the filling, pressing and compacting it until the frozen center is completely enclosed.

Add small amounts of additional rice anywhere the filling remains exposed.

Gently compress and roll the arancini between your hands until it forms a firm, evenly shaped ball.

Repeat with the remaining filling.

An arancini mold can also be used for this step and can make enclosing the frozen centers and producing consistently sized arancini substantially easier.

BREAD THE ARANCINI

Arrange the flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls.

Coat each arancini lightly in flour, shaking away any excess.

Dip into the beaten egg until completely coated.

Transfer to the panko breadcrumbs and press the crumbs firmly around the entire surface.

Repeat with the remaining arancini.

Refrigerate the breaded arancini for approximately 10 to 15 minutes while the frying oil heats.

PREPARE THE SALAD

Combine the chopped lettuce and diced red bell pepper in a large bowl.

Drizzle with the olive oil and fresh lemon juice.

Season lightly with kosher salt and freshly ground black pepper.

Toss immediately before serving so the lettuce remains crisp and only lightly dressed.

FRY THE ARANCINI

Add approximately 2 to 3 inches of neutral oil to a heavy-bottomed pot or Dutch oven.

Heat the oil to 350°F.

Working in small batches, carefully lower the arancini into the hot oil.

Fry for approximately 4 to 6 minutes, turning occasionally, until the exterior is deeply golden brown and crisp and the center is thoroughly heated.

Avoid overcrowding the pot, and allow the oil to return to 350°F between batches.

Transfer the finished arancini to a wire rack or paper towel-lined tray and allow them to drain briefly.

ASSEMBLY

Arrange a generous portion of the lemon-dressed lettuce and diced red pepper salad in the center of each plate.

Place a hot arancini directly over the salad.

Spoon or drizzle Oceana Sauce over the top, allowing some of the sauce to run naturally down the sides while leaving portions of the crispy breading exposed.

Arrange several thin slices of red radish over the arancini (optional).

Finish with a generous tuft of fresh microgreens (optional).

SERVE

Serve immediately while the exterior is crisp, the crab filling is hot, and the mozzarella center is melted.

ADDITIONAL NOTES

This dish freezes very well. We’ve made these in bulk and enjoyed them over several weeks by thawing them overnight and tossing them in an air fryer.

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