Giada Crab Arancini

Crispy and full of flavor, Giada’s Crab Arancini is an absolute must for your Christmas appetizer spread. Packed with creamy crab, rice, and cheese, these little bites are perfect for impressing guests without too much effort.

For a fun mix at your next party, serve them alongside Giada De Laurentiis Arancini Di Riso or pair them with Giada Antipasti Skewers for an easy yet flavorful appetizer platter. Trust me, these will be a hit!

Recipe Ingredients

Arborio Rice: This short-grain rice is essential for making the creamy filling. Its starchiness helps bind the arancini together.
Dry White Wine: Adds depth to the rice while it cooks. If you prefer, you can use vegetable broth instead.
Seafood Broth: Enhances the crab flavor throughout the rice. If you don’t have seafood broth, clam juice is a great substitute.
Lump Crabmeat: The star of the dish. Make sure to pick through the crabmeat to remove any shells.
Parmigiano-Reggiano: Adds a savory richness to the filling. Freshly grated is best for full flavor.
Mascarpone Cheese: Makes the filling extra creamy. If you can’t find mascarpone, cream cheese works as a substitute.
Lemon Zest: Provides a fresh, bright flavor that pairs beautifully with the crab.
Panko Bread Crumbs: These crispy Japanese bread crumbs give the arancini a light, crunchy exterior when fried.

For the rest of the ingredients, refer to the full recipe card below!

Step-by-Step Directions

Step One – Heat the olive oil and butter in a Dutch oven over medium-high heat until the butter is melted. Add the chopped shallots and garlic, stirring constantly for about 2 minutes until they soften and become fragrant.

Step Two – Stir in ½ teaspoon kosher salt and the Arborio rice, making sure the rice is fully coated with the flavors. Cook for 1 minute, then pour in the white wine. Lower the heat to medium and stir until the wine is mostly absorbed about 3 minutes.

Step Three – Add the seafood broth or clam juice to the rice, stirring well to combine. Let the rice cook, stirring frequently, for 15 to 20 minutes until it is tender but not mushy.

Step Four – Remove the pan from the heat and stir in the Parmigiano-Reggiano, mascarpone, lemon zest, crab meat, and fresh chives. Spread the risotto mixture onto a parchment-lined baking sheet and allow it to cool to room temperature. Cover it with plastic wrap and refrigerate for 2 hours until fully chilled.

Step Five – Set up a breading station with three shallow bowls: one with flour and the remaining ½ teaspoon salt, one with beaten eggs, and one with panko bread crumbs.

Step Six – Scoop out 1 tablespoon of the chilled risotto and roll it into a ball using your palms. Dip the ball first in the flour, shaking off the excess, then coat it in the egg, and finally roll it in the panko until fully coated. Repeat until all the risotto is used.

Step Seven – Heat 2 inches of vegetable oil in a medium saucepan to 350°F. Carefully lower 5 or 6 arancini into the hot oil using a slotted spoon or wire skimmer. Fry for 3 to 4 minutes, until they are golden brown and crispy.

Step Eight – Transfer the fried arancini to a paper towel-lined tray to drain. Continue frying the remaining batches, making sure not to overcrowd the pan. Serve with warm marinara sauce for dipping, if desired.

How to serve

I like to pair them with warm marinara sauce for dipping—it adds just the right amount of flavor contrast.
If you’re serving these as part of a bigger meal, they go beautifully alongside a light green salad with lemon vinaigrette or some roasted veggies like asparagus or zucchini.
And if you’re looking to make it a full meal, I’ve found that Giada Big Batch Roasted Veggies and a side of Giada De Laurentiis Cheesy Polenta round everything out perfectly. Trust me, your guests will be asking for more!

Recipe FAQs and Variations

Can I use a different type of seafood instead of crab?

Yes! If crab isn’t available, you can substitute shrimp or even finely chopped lobster for a delicious alternative. Just make sure the seafood is cooked and well-drained.

How do I store leftover crab arancini?

Store any leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F oven until warmed through to maintain their crispy texture.

Can I bake the arancini instead of frying them?

Definitely! For a lighter option, you can bake the arancini. Place them on a parchment-lined baking sheet, spray with a little olive oil, and bake at 400°F for 20 minutes, flipping halfway through until golden and crispy.

Can I prepare the arancini ahead of time?

Yes, you can make the risotto filling ahead of time and refrigerate it for up to a day. You can also bread the arancini in advance and fry them just before serving for ultimate freshness.

Check out More Giada Recipes:

Recipe by Giada De LaurentiisCourse: AppetizersCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

190

kcal

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons (¼ stick) unsalted butter, at room temperature
2 shallots, finely chopped
1 garlic clove, finely chopped
1 teaspoon kosher salt, divided
1 cup Arborio rice
1 cup dry white wine
2 cups seafood broth or bottled clam juice
½ cup freshly grated Parmigiano-Reggiano
2 tablespoons mascarpone cheese, at room temperature
1 teaspoon grated lemon zest
2 cups lump crabmeat, picked through for shells
2 tablespoons chopped fresh chives
½ cup all-purpose flour
2 large eggs, lightly beaten, at room temperature
1 cup panko bread crumbs
Vegetable oil, for frying
1 cup marinara sauce, warmed (optional, for dipping)

Directions

Heat the Oil: Start by heating a 3½-quart Dutch oven over medium-high heat. Add the olive oil and butter to the pan, allowing the butter to melt completely.
Cook the Aromatics: Once the butter has melted, add the chopped shallots and garlic to the pan. Stir frequently for about 2 minutes, or until they become soft and fragrant.
Add the Rice: Stir in ½ teaspoon of the kosher salt and the Arborio rice. Mix the rice well to coat it in the oil and butter, then cook for 1 minute, stirring constantly.
Pour in the Wine: Reduce the heat to medium and add the dry white wine, scraping the bottom of the pan with a spoon to release any bits stuck to the bottom. Simmer for about 3 minutes, until the wine is almost fully absorbed.
Add the Broth: Pour the seafood broth (or clam juice) into the pan and stir well. Let the mixture cook, stirring often, for about 15 to 20 minutes, until the rice becomes tender but not mushy.
Incorporate the Cheeses and Crab: Remove the pan from heat and stir in the grated Parmigiano-Reggiano, mascarpone cheese, lemon zest, lump crabmeat, and chopped chives. Mix thoroughly until everything is well combined.
Cool the Risotto: Spread the risotto mixture onto a parchment-lined baking sheet. Allow it to cool to room temperature, then cover with plastic wrap and refrigerate for about 2 hours, or until fully chilled.
Prepare a Breading Station: Set up three shallow bowls. In one bowl, combine the flour with the remaining ½ teaspoon of kosher salt. Place the beaten eggs in the second bowl, and fill the third bowl with panko bread crumbs.
Form and Bread the Arancini: Scoop 1 tablespoon of the chilled risotto into your hands and shape it into a ball. Roll the ball in the flour, shaking off any excess, then coat it in the beaten eggs, and finally roll it in the panko bread crumbs. Place the breaded ball onto a baking sheet and repeat with the remaining risotto.
Fry the Arancini: In a medium saucepan, heat 2 inches of vegetable oil to 350°F using a deep-fry thermometer. Once the oil is hot, carefully lower 5 or 6 arancini into the oil using a slotted spoon. Fry for 3 to 4 minutes, or until they are golden brown and cooked through.
Serve: Remove the fried arancini to a paper towel-lined tray to drain. Repeat with the remaining arancini, ensuring not to overcrowd the pan. Serve the crispy crab arancini warm with marinara sauce for dipping, if desired.

Nutrition Facts

24 servings per container

Amount Per ServingCalories190
% Daily Value *
Total Fat 10g 16%
- Saturated Fat 3g 15%
Cholesterol 55mg 19%
Sodium 460mg 20%
Total Carbohydrate 18g 6%
- Dietary Fiber 1g 4%
- Sugars 1g
Protein 8g 16%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.