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Photo Credit: Elizabeth Newman

Crab Arancini


Crab Arancini



Prep Time

20 minutes

Cook Time

50 minutes




Giada De Laurentiis

Image of Crab Arancini


    For the Risotto:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter (at room temperature)
  • 2 shallots (chopped)
  • 1 clove garlic (chopped)
  • 1/2 teaspoon kosher salt
  • 1 cup Arborio rice
  • 1 cup white wine
  • 2 cups seafood broth
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons mascarpone (at room temperature)
  • 1 teaspoon grated lemon zest (from 1 large lemon)
  • 2 cups lump crabmeat (picked through for shells)
  • 2 tablespoons chopped fresh chives
  • For the Arancini:

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 eggs (at room temperature)
  • 1 cup panko breadcrumbs
  • Vegetable oil (for frying)
  • 2 cups jarred marinara (warmed, for serving, optional)


  1. Originally seen on Giada In Italy, Season 3. Episode: Passion for Fashion.
  2. For the risotto: Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the oil and butter. When the butter is melted, add the shallots and garlic, cook, stirring often with a wooden spoon, until the vegetables are soft and fragrant, about 2 minutes. Add the salt and the rice, stir to coat with the flavors of the pan. Cook for 1 minute, then deglaze with the white wine. Reduce the heat to medium and simmer, stirring often, until the wine is almost fully absorbed. Add the broth and stir to combine, cook, stirring often, until the rice is tender but not mushy, 15 to 20 minutes. Remove from the heat and stir in the Parmesan, mascarpone, lemon zest, crab and chives. Spread the risotto out on a parchment-lined baking sheet and let cool to room temperature, then cover with plastic wrap and refrigerate until completely cold.
  3. For the arancini: Prepare a breading station using three shallow bowls: Place the flour and salt in one bowl, the eggs in another, and the panko in yet another. Using a 1-tablespoon ice cream scoop or spoon, scoop a round of risotto into the palm of your hand and form it into a ball. Roll the ball in the flour, then the egg, and then the panko, make sure the entire ball is well coated. Place on a rimmed baking sheet and repeat with the remaining risotto.
  4. Add enough oil to a medium saucepan to come 2 inches up the side of the pan. Heat over medium-high until the oil reaches 350 degrees F on a deep-fry thermometer. Using a spider or slotted spoon, lower 5 or 6 rice balls into the oil, or as many as the pan will allow without crowding. Fry until deep golden brown and heated through, 3 to 4 minutes. Remove to a paper-towel-lined baking sheet to drain. Continue with the rest of the rice balls. Serve warm, with marinara alongside for dipping, if desired.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
9 grams
4 grams
4 grams
Saturated Fat
1 grams
24 milligrams
131 milligrams
1 grams
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1 comment

  • Author's avatar image
    Fernanda McGrath

    I made this Crab Arancini from your cookbook, it was truly mouth watering and so easy. I really studied it, planned it and it went so smoothly to make. As a side dish I made the Strawberry-Tomato Bruschetta, yum yum. It all worked out perfectly together. It was my daughter-in-laws birthday dinner and I let her choose anything she wanted from your book and these were her requests. We were all incredibly happy with her choice. I am sure you don’t remember me, but I met you at the King Of Prussia, PA book signing, and I gave you my little cookbook :) I LOVE your book, can’t wait to keep trying new recipes.THANK YOU!

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