Take the hot leftover crab risotto and spread it out onto a rimmed baking sheet. Allow it to cool in the refrigerator for at least 1 hour, or until it's firm and set.

Once the risotto has cooled and set, remove it from the refrigerator. Take a small handful of the chilled risotto and shape it into a ball. Repeat with the remaining risotto.

Season the beaten eggs with salt and pepper. Also, season the flour and breadcrumbs with salt and pepper.

Set up a breading station with three shallow bowls: one with seasoned flour, one with seasoned beaten eggs, and one with seasoned breadcrumbs.

Roll each risotto ball first in the seasoned flour, then dip it in the seasoned beaten eggs, and finally coat it evenly with seasoned breadcrumbs. Place the coated arancini on a plate or tray.

Heat Oil for Frying: Heat vegetable oil in a deep skillet or pot to 350°F (175°C).

Carefully lower the arancini into the hot oil in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to remove them from the oil and drain on paper towels.

Serve the crab arancini hot with your favorite dipping sauce, such as lemon aioli or spicy marinara.