Ingredients

• Pesto


• 1/2 cup pine nuts (or 1 2-oz. bag)
• 2 oz. fresh basil leaves (1-2 bunches)
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/4 cup olive oil (or more as needed for desired consistency)
• 2 tablespoons chopped sun-dried tomatoes (dry or oil-packed)
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup grated Parmesan cheese


• Crab Balls
• 2 tablespoons minced onion
• 1/2 cup diced red bell pepper
• 4 tablespoons olive oil, plus more for frying crab cakes
• 2 cups prepared risotto, cooled
• 2 cups panko, plus more for coating
• 4 teaspoons Dijon mustard (1 tablespoon plus 1 teaspoon)
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped parsley
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• 1 lb. fresh crab meat (or 3 6-oz. cans, drained)

Directions

Combine all ingredients except olive oil in a food processor and process to a coarse paste. Through the top opening of the food processor, add the olive oil while continuing to process. Add more olive oil (1 tablespoon at a time) if a thinner consistency is desired.


Sauté onion and bell pepper in 1/4 cup of oil over medium heat until soft but not browned. Remove from heat.

In a large mixing bowl, combine sautéed onions and peppers, risotto, panko, Dijon mustard, lemon juice, parsley, mayonnaise and salt. Gently fold in crab just until blended.

Place panko crumbs in a shallow bowl near a work area. Scoop 1 tablespoon of mixture and form into a ball by gently squeezing (rolling in your palms is not recommended because it will likely cause the mixture to break up). Flatten ball to about a 2-inch in diameter disk shape. Place 1/2 teaspoon of pesto in center of the disk, then carefully fold up disk around pesto, gently squeezing and forming into a ball. (Tip: Squeeze gaps together with fingers to close, and press any oozing pesto back inside ball as needed.) Roll ball in panko to evenly coat and transfer to a tray or plate and place near deep fryer (or stove top if you will be cooking them in a saucepan). Repeat this process until entire mixture has been used up.

Heat to 375° enough oil in a deep fryer or saucepan to cover crab balls (oil level should be at least 3/4-inch higher than tops of balls to allow balls to move around while cooking). Cook crab balls in batches following this method: Gently lower a few crab balls into hot oil and allow to cook for 1-2 minutes, or until balls appear golden and crispy. (Note: Only cook as many crab balls that will comfortably fit in deep fryer or saucepan, allowing some room for them to move while cooking.) Using a slotted spoon or other slotted utensil, carefully remove cooked crab balls and place on some stacked paper towels arranged on a plate or tray. Continue cooking crab balls in batches.

Serve immediately. (Alternatively, crab balls can be prepared and/or cooked in advance and served later. See "Tips" or recipe description above for details.)