Scrap Balls

Ingredients

1 ½ cups Arborio Rice

5 cups Chicken Stock

½ Small Onion diced

2 tablespoons Butter

8 oz. Scrapple

2 oz. Crab Claw Meat

¾ cup grated Parmesan cheese

1 cup All-purpose flour

2 Eggs

2 cups Panko

SAUCE

1 tablespoon Butter

1 Garlic Clove

2 tablespoons Tomato Paste

¼ cup Whole Milk

¼ cup Heavy Cream

SEASONINGS

Salt

Pepper

Garlic Powder

Old Bay

Parsley

Onion Powder

INSTRUCTIONS

Make risotto:

Warm stock in a pot over low heat.

Heat butter in a separate pot and saute onions until translucent.

Add rice and stir for 2 – 3 minutes.

Add warm stock about ½ cup at a a time, stirring constantly until it absorbs. Repeat until the rice is al dente (about 25

minutes).

Put rice on a sheet pan over parchment paper and add parmesan cheese.

Make and fry balls:

Pan-fry scrapple until crispy. Use 6oz for ball mixture and 2 oz for ball breading.

Combine scrapple, risotto, parmesan cheese, and seasoned crab (old bay and parsley).

Form mixture into a golf ball sized balls (about ¼ cup of mixture each)

Roll each ball through flour, egg, and then breadcrumbs and 2 oz scrapple.

Fry at 350 degrees for 2 – 3 minutes until golden, then drain on paper towels.

Make Aurora sauce:

Heat butter in a pan and add garlic. Sauté until fragrant.

Stir in tomato paste and cook for 1 -2 minutes.

Stir in milk and cream.

Season with salt, pepper, garlic powder, onion powder, and chopped parsley.