Instructions:
1. For the sauce, place all ingredients in a bowl and whisk until well blended, check taste and if you want something with a bit of a kick you can always add a cpl dashes of Frank’s! For plating purposes you may want to put into a squeeze bottle, or put in a smaller bowl with a spoon for people to take sauce as they like.
2. For the cakes; (you may want to be wearing gloves if you dont want your hands to smell like crab during all of this!)place crabmeat in a sieve and pick through to ensure no cartilage and squeeze to remove any excess liquid. Transfer to a large bowl. Add red peppers, bacon, green onions, egg, 2 tbsp of bread crumbs and 3 tbsp of the sauce.
3. Mix with a wooden spoon until well combined. Place the remaining breadcrumbs in a shallow dish. Form crabmeat mix by taking a good sized tbsp full and form into a ball in your hands, roll in the breadcrumbs and then flatten into more of a disc shape, set aside on a waxed paper lined plate until all of them are formed and you are ready to cook!
4. You can make ahead of time and place in refrigerator for up to 1 day, no longer. When ready to cook heat the vegetable oil over med-high heat and when the oil is hot gently place the cakes into the pan away from you so that the oil doesnt splash back on you. Cook them in smaller batches so that you arent overcrowding the pan and loosing control of the heat.
5. Cook for apx 3-4 min a side or until golden brown, turn carefully and repeat on other side, when they are cooked remove from pan and place on a paper towel.
6. For the arugula garnish/accompaniment, toss those ingredients in a bowl with tongs or clean/non-crabby hands.
7. Now for plating, have fun with it, use the cakes, arugula and sauce however you feel inspired to do so, ENJOY

You can mix and matcha cpl to your tastes but I wouldnt do all of them, or just add one! Risotto is such a forgiving dish for additions as long as you don’t try and put the leftover apple pie in there it will be amazing! Risotto does require attention so be prepared to dedicate a good half an hour to making it while standing by the oven! Pour yourself a glass of wine and put on some good music and have fun!

1. In a saucepan (pot), bring the stock to a simmer over medium – low heat and keep warm.
2. In a separate large saucepan (frying pan works), melt butter over medium heat; cook onion with pepper, stirring for 4-5 minutes or until softened. Stir in rice until well coated. You will see a slight colour change in the rice and yes it has to be Arborio rice!
3. Stir in ½ C (125 ml) of the warmed stock and cook stirring constantly with a wooden spoon until all liquid is just absorbed. Stir in wine (have a sip of your glass too!) and cook stirring until the wine is just absorbed. Continue to add stock ½ C at a time, stirring after each addition until completely absorbed, for about 20 minutes until rice is creamy and tender.
4. Stir in additions that you have chosen to use along with parmesan cheese and any remaining stock ; cook stirring for 2-3 minutes or until risotto is very creamy but still fluid.
5. Have your serving dishes ready, spoon into center of dish, garnish with a little more parmesan if you like, pour another glass of wine (or milk for kiddies) and enjoy!
Risotto does not hold the best so eat up and don’t be plan on saving some for lunch the next day as its just not the same! You can always break down the recipe into half to make a smaller amount. And PLEASE do not add salt as the salt from the stock and especially from the parmesan should be more than enough for this dish.

Enjoy and let me know how it turns out!
-Chrissy

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