Maryland Crab Arancini
Photo by Rush Jagoe

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4 servings

  • 1 cup Maryland backfin crabmeat
  • 2 cup cooked white rice
  • 1 egg, beaten
  • 1 teaspoon fresh parsley, chopped
  • Salt and pepper
  • 1 cup white flour
  • 1 tablespoon Old Bay Seasoning
  • 2 cups peanut oil for frying
  1. In large bowl, mix together crabmeat, rice, egg, and parsley. Season with salt and pepper.
  2. In separate bowl, whisk together flour and Old Bay. Set aside.
  3. Shape rice mixture into 12 small balls, slightly smaller than golf ball. Roll each ball in flour mixture and place on sheet pan. Chill in refrigerator about 15 minutes.
  4. Heat oil in deep pan to 350 degrees. Drop few balls at a time into oil and fry until golden brown. Remove from oil and place on paper towel-lined plate. Serve alone or with marinara sauce.
  • from Chef James Ricciuti of Ricciuti's Restaurant in Olney, MD

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