Instructions: For the relish, place crabmeat, cucumber, red onion, garlic, and gingerroot into a medium-size bowl. Mix. Set aside. In a small bowl, combine lemon juice, lime juice, vinegar, 2 tablespoons vegetable oil, and sesame oil, and mix well. Season with sesame seed, soy sauce, and chile flakes. Toss with crab mixture. Chill in refrigerator for at least 30 minutes.

For the risotto cakes, place risotto in a large bowl. Add garlic, vinegar, and sesame oil, and mix well. Season with salt and pepper.

Using about 1/4 cup for each cake, form mixture into 8 cakes. Heat oil in a large pan until very hot. Cook each cake until golden brown, 2 to 3 minutes on each side. Place 2 cakes on each of 4 plates, and top with crab relish. Serve warm.

Serves 4

Fruit;

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.