Hungry for some Carolina Blue Crab Fritters? Chef Ellen Martin’s recipe shows you just how to make them!

1 lb crab
1 potato, boiled
1 T chives
1 egg
1/2 onion
Minced Salt and pepper
Form into about the size and shape of an egg.
Run through seasoned flour, egg and panko (with lemon zest, salt, pepper, onion powder, garlic powder)
Fry until golden
Herb risotto:
3 T butter
2 T extra virgin olive oil
Large onion, small dice
5 garlic cloves
Minced Zest and juice of 1 lemon
1/2 c white wine
1 1/2 c arborio rice
About 6 cups chicken stock
2 T parsley
2 T dill
1 T chives
2 t thyme
Pinch crushed red pepper Salt and pepper
Lemon dill cream sauce:
1 1/2 T minced shallot
2 t minced garlic
2 T butter – sauté
1 c heavy cream -reduce by half
T dill Juice of half a lemon

Sauté onion and garlic in butter and olive oil until translucent. Add lemon zest and juice, stir. Add arborio rice, stir to coat in oil and until slightly brown. Add the white wine and reduce. Slowly add in simmering chicken stock, about a half cup at a time, stir constantly until almost all the liquid is absorbed. Repeat this step until the rice is slightly tender and has a creamy texture. Right before serving, stir in the fresh herbs, salt and pepper to taste and crushed red pepper. Lemon dill cream sauce: 1 1/2 T minced shallot 2 t minced garlic 2 T butter sauté 1 c heavy cream reduce by half Add right before serving, T dill Juice of half a lemon Serve 3 fritters over a bed of the risotto with the sauce on top.