Crab Risotto Recipes

CRAB RISOTTO

Steps:

• Heat the stock in a saucepan and bring to a gentle simmer. Melt the butter in a separate medium saucepan, add the onion and garlic, and fry on a low-medium heat for 5 mins until softened but not coloured. Tip in the rice and cook for 1-2 mins until the rice is hot. Add the lemon zest with 1 ladleful of hot stock and stir constantly. Once the stock has been absorbed, continue to add it, a ladleful at a time, until the rice is cooked - this will take around 18 mins.
• When the rice is almost cooked but still has a little bite, tip in the peas, lemon juice and crabmeat, then season and cook for 3 mins more. Once the rice is cooked, turn off the heat, add a knob of butter and a splash more stock, and leave to sit for 2 mins. Sprinkle over the chives and serve with lemon wedges.

CRAB RISOTTO

Steps:

• Heat a large stockpot to medium-high, then add olive oil, onion, carrot, celery, tomato, bay leaf as well as salt & pepper. Saute until the onion is translucent.
• Add in 8 cups of water and crab shells, bring to a boil. Allow to boil for 10 minutes.
• Reduce heat and simmer for 20 minutes, then strain out the crab shells, vegetables and spices. Reserve broth and keep on medium heat for use in the risotto.
• Bring a large frying pan to medium heat, add olive oil, shallots (or onion) and garlic. Cook until shallots are softened (1-2 minutes). Add the Arborio rice (or Carnaroli rice), cook (stirring occasionally) for 1-2 minutes before adding dry white wine.
• Add wine and cook for a minute, keeping the rice moving (stirring frequently). Add one-third to half of the crab stock, cook (stirring occasionally) for 3-5 minutes until the rice has absorbed most of the liquid.
• Add the remaining crab stock in ladled increments, allowing the rice to slowly absorb the liquid until the arborio rice becomes slightly translucent and is an al dente firmness and the core can still be seen in the center (about 20 minutes total time once broth is added).
• Add the crab meat, butter, mascarpone cheese, lemon zest and salt & pepper (to taste). Stir vigorously until all ingredients are well combined and a thick, creamy risotto is achieved.
• Adjust the seasoning (if necessary), serve and garnish with large lump crab, parmigiano and green onions, dill, or parsley (if desired).

CREAMY CRAB RISOTTO WITH CHIVE OIL

Steps:

• Put a medium pot on a burner over medium heat. When the pot is hot, add the olive oil and shallots and simmer until the shallots are translucent. Pour the wine into the pot and allow simmer until the wine is almost completely evaporated. Add the butter and when melted, add the rice and stir until coated with the butter. Add 3 cups of the chicken broth and gently simmer. Slowly add the remaining chicken stock and cook until the rice is soft. Add the crabmeat and milk and cook for about 3 minutes.
• Add the Parmesan, Salt and pepper to taste, and mix well. Reduce the heat to the lowest setting and continue to mix occasionally, until it's time to serve. To make the chive oil, add the chives and olive oil to a blender, and mix on high for about 3 minutes. Pour the oil in a small bowl or squeeze bottle.
• Serve the warm risotto in medium-sized bowls and drizzle a small amount of chive oil on top for a garnish.

FRESH CRAB AND PEA RISOTTO

Steps:

• Heat the stock in a medium saucepan and keep it simmering over low heat.
• In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook's Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.
• When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.

RISOTTO CRAB CAKES

Steps:

• Heat oil in a large skillet over medium heat.
• While oil is heating, mix crabmeat, bread crumbs, risotto, green onion, egg, mayonnaise, lemon juice, bell pepper, parsley, seafood seasoning, seasoned salt, hot pepper sauce, and black pepper together in a bowl until well combined.
• Place large spoonfuls of the crab mixture into the skillet, forming 6 cakes. Cook until golden brown, turning only once halfway through, about 10 minutes.

CRAB RISOTTO

Steps:

• Make the broth:.
• Remove the meat from the crab legs. Usually, I'll break the legs at the joints, and use a pair of kitchen shears to cut them open.
• Put the shells in the water with the carrots, chopped onions, and bay leaf. Bring to a simmer and simmer for 5-10 minutes. (If you have some extra crab, shrimp, or lobster shells in the freezer, you can throw some in.) If you don't have the carrots, you can leave them out - sometimes I add a wee bit of celery or a few whole peppercorns.
• Strain the broth and put it back in the pan, on low heat.
• Make the risotto:.
• Heat up a small skillet on medium heat, add the oil, and onions. Soften then onions. Add the rice and stir till it's a little toasted/opaque. Add the tomato paste and allow it to cook a little. Before it burns, add the wine, deglaze, let it simmer a little. Add enough broth to cover rice. Simmer, stirring or shaking the pan as necessary (probably every 30-60 seconds, try to keep the rice from sticking to the bottom), topping off broth as necessary. After 15 minutes or so, it should be close to done, taste the rice to check the texture. (I cook it al dente - a little bit of texture left, if you prefer mushier, go for it.) Season to taste with salt and pepper.
• Add the crab meat. Cook for another minute to warm the meat. Remove from heat, add the butter and parsley, and stir to melt. Go easy on the parsley, but don't leave it out. If the rice is a little drier than you like, add a little more broth, but check the seasoning afterwards.
• If you run low on broth, you can top it off with water. If you have a lot left over, use less water next time.

THE MOST AMAZING CRAB RISOTTO

Steps:

• In a 3-4 quart pan over medium/high heat, sauté onion in the olive oil until softened and slightly browned, 5-6 minutes. Add rice and stir until rice is opaque and onions are limp, about 3 minutes. Add brandy and cook, uncovered until absorbed, stirring constantly. Add white wine and cook until absorbed, stirring constantly. Add the mixed heated broth one cup at a time cooking until each cup is absorbed, stirring constantly. This will produce a risotto which is cooked al dente. If you prefer a softer texture, add one addition cup of chicken broth and cook until absorbed, stirring constantly. Total cooking time is approximately 25 minutes. Take off heat and gently add chopped chives, parmesan cheeses, lemon zest and crab. Let stand 5 minutes and serve with a sprinkling of parmesan cheese a few chive springs a pinch of lemon zest.

CREAMY CRAB RISOTTO

Steps:

• In a Medium Saucepan combine rice, water and wine. Bring to boil and then turn down to simmer.
• When approximately 2/3rds of the liquid is absorbed add the carrot, onion, shallots, crab, cream and herbs.
• Continue to simmer.
• Stir occasionally and check for absorbtion.
• It's done when it's nice and thick and the carrots are still crunchy.
• Add the chilli and cheese to the dish and bake at 220 degrees celcius for 15 minutes.

CRAB & SAFFRON RISOTTO

Steps:

• Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.
• Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins,by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.