Add the oil and butter to a heavy based pan, once butter has melted add the diced onion and garlic and cook over a medium heat until they have softened without colour.

Next add the risotto rice and cook for about 3-4 minutes or until rice becomes translucent. Start adding the hot stock one ladle at a time until the rice is fully cooked, stirring constantly, this should take around 18-20 minutes.

Once the risotto is cooked fold in the crabmeat and check seasoning. Pour crab risotto into a flat backing tray and allow to cool completely in the fridge.

Once the risotto is completely cooled dived the risotto into 6 equal Arancini balls (about 85g -100g) once balled up make an indentation with your thumb on the top of the Arancini and place one prawn into the centre and reshape the rice around the prawn leaving the tip of the tail poking out for presentation. Place Arancini into the fridge to set slightly while you make the pane set up.

To make the pane set up, start but setting up 3 bowls 1 with flour 1 with whisked egg & milk and the 3^rd with the breadcrumbs in. take the Arancini out of the fridge and place first into the flour carefully dusting off the excess, then into the egg/milk mix again carefully shacking off the excess, then into the breadcrumb.

After the bread crumb place back into the egg/milk mix and back into the breadcrumb for a second time to ensure a nice crisp finish.

Set a fryer to 180^oc while oil heats up make sure all the tails of the prawns have the breadcrumb removed to ensure a nice professional finish. Once oil is ready deep fry until crisp golden and core temperature of 75^oc is reached. Serve immediately and enjoy.