- Dish type
- Main course
- Seafood risotto
Crab risotto with a combination of brown and white crab meat.
2 people made this
- 4 tablespoons brown crab meat
- 250g fresh white crab meat
- Tabasco® sauce
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 100g cold butter, cubed
- 1 small onion or 2 small shallots, chopped
- 350g risotto rice
- 200ml white wine
- 1.4L hot vegetable stock, hot
- 1 good handful fresh pea shoots
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Put the brown crab meat in a mini-processor with a few dashes of Tabasco sauce and lemon juice and blitz to combine. Check the seasoning.
- Heat the oil and half of the butter in a large pan over a medium heat. Add the onion or shallots and cook, stirring for about 2 minutes, until soft and translucent. Stir in the rice and cook for a further 2 minutes.
- Turn up the heat and add the wine. Bubble rapidly for about 2 minutes to cook off the alcohol, then reduce the heat to medium and begin adding the hot stock, a ladleful at a time, stirring continuously. Allow each addition to be absorbed before adding the next, until al dente – it should take about 20 minutes.
- Add the blitzed brown crab meat and cook for another 3 minutes. Remove from the heat and stir in the remaining butter, white crab meat. Serve immediately, garnished with pea shoots.
See it on my blog
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- 1 litre good-quality fish or chicken stock
- 200g fresh peas
- 1 tbsp olive oil, plus extra to drizzle
- 3 shallots, finely chopped
- 1 large garlic clove, finely chopped
- 350g arborio risotto rice
- 75ml dry white wine
- 2 x 100g pots Taste the Difference white and brown crabmeat
- 25g butter
- juice of 1 lemon
- 1 x 50g bag pea shoots
- a handful of edible flowers, such as borage flowers, to finish (optional)
- Heat the stock in a medium pan to simmering point. Tip the peas into a pan of boiling water boil for 1 minute and drain.
- Heat the oil in a large deep sauté pan. Add the chopped shallots and cook for 5 minutes over a low heat – you don't want them to colour, just soften.
- Using a wooden spoon, stir in the garlic and the rice cook for a few minutes.
- Pour in the white wine, bubble it for 30 seconds, then add the hot stock, a ladleful at a time, stirring constantly and only adding another ladleful of stock when the previous one has been absorbed by the rice. Don't drown the rice at any stage. The total cooking time will be 25-30 minutes, by which time the rice should be al dente and all the stock will have been absorbed.
- Stir in the crabmeat, peas, butter and lemon juice and season to taste. Serve in warm bowls, finish each one with a drizzle of olive oil, a garnish of pea shoots and a few edible flowers on each one, if you like.
Quick Risotto Rosa with Alaskan King Crab and Citrus Gastrique
Friends in Italy taught me the easiest and quickest way to make a great risotto. Forget the tired arm from endless stirring and try this recipe! And to really make it decadent, this version is finished with Alaskan King crab!
4 tablespoons extra-virgin olive oil
1 medium yellow onion, finely diced
2 cups arborio, vialone nano, or carnaroli rice
1 ½ cups canned diced organic tomatoes
2 cups bottled clam juice or fish stock
1 cup dry white wine like a Sauvignon Blanc or Pinot Grigio
2 tablespoons unsalted butter
1 1/2 pounds Alaskan King Crab legs (see note below)
3/4 cup grated grana padano cheese
2 teaspoons grated orange zest
Salt and freshly ground black pepper
Flat-leaf parsley leaves, as a garnish
Place the bottled clam juice and 1 1/2 cups water in a saucepan on the back burner of the stove and maintain the heat below a boil. Place the tomatoes in a blender and process until smooth. Add to the pan and stir together. Place a ladle in the pan.
Add the remaining 2 tablespoons olive oil to the pan. Add the onions and cook until soft, about 7 minutes. Add the rice and stir to coat the grains with oil, about 3 minutes. Add the wine and cook, stirring, until some of the liquid evaporates, about 1 minute. Add all of the hot stock and stir together. Cover and simmer on low heat stirring occasionally to prevent the risotto from sticking to the bottom of the pan. After 20 minutes, check the consistency. If it’s chalky, cover and continue to cook until the risotto is creamy, another 5 to 10 minutes. If it gets too thick, add additional hot water.
Remove the pan from the heat, add another ladle of hot water, and stir in the butter, half of the grana padano and the orange zest. Fold in the crab. Season to taste with salt and pepper. Cover and let stand for 5 minutes.
Remove the cover and stir. Place in serving bowls, drizzle with the citrus gastrique and serve immediately garnished with parsley. Pass the remaining grated cheese in a small bowl alongside.
NOTE: Try to buy frozen Alaskan King Crab legs, but do not thaw them prior to cooking. Simply place them in a large steamer and heat for 8-10 minutes. If you watched the episode on Gets Fresh, you'll see why cooking King crab legs while they are still frozen is the best way to unleash their incredible flavor.
3/4 cup sugar
2 tablespoons water
Juice of 3 lemons
Juice of 3 grapefruit
Juice of 3 oranges
IN a heavy bottom saucepan, heat the sugar and water, stirring until dissolved. Bring to a boil without stirring and simmer until the sugar is light golden. Remove the pan from the heat and carefully add the citrus juice all at one time. It will bubble up so be careful. Place the pan back on the heat over medium high and continue to simmer until the mixture is thick, syrupy and concentrated.
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Crab meat risotto (Risotto alla polpa di granchio)
This risotto recipe belongs to the family of the seafood risottos and it is an interesting one because it shows how to make a fantastic dish with very few ingredients. People usually think that to make a good seafood risotto you need to have lots of different fish varieties this is not true!
Technically speaking you can make a wonderful seafood risotto using only good fish stock. Italian fishermen of the past (early 20th century) always used to sell the good fish to the restaurants (or to the wealthy families) and kept the leftovers for themselves. When I say leftovers, it could be a couple of monkfish heads, some tiny flat fish that would never find a place on the fish counter or some little bony fish caught in the net. Well, the rule of thumb was never waste anything and with all these leftovers fishermen (or poor families) were used to making a fantastic stock, which thereafter was used to flavour the risotto. Here, I am presenting a recipe from the North East of Italy, which was quite common amongst people living on the North Adriatic sea coast (around Venice and Romagna region). Speaking about North East means also that the rice variety changes and instead of using the usual all rounders "Carnaroli" and "Aborio" rice varieties, this time we use the "Vialone nano" variety, which is perfect for this dish because this rice variety absorb more stock than the Carnaroli (or Arborio), hence, if the fish stock is good, the rice will be packed with flavour. I have decided to add some crab meat at the end, just to give you an idea about how to combine flavours, but believe me when I say it is not necessary all you need here is a very good fish stock!
Ingredients (Metric & Imperial measurements):
- 350-400 g (12-14 oz) Vialone nano rice
- 170 g (6 oz) Shredded crab meat
- 75 ml (3 fl oz) Extra virgin olive oil
- 1 Clove of garlic
- 1 Small onion (finely chopped)
- 100 ml (3 1/2 fl oz) White wine
- 100 ml (4 fl oz) Tomato passata
- 1 Litre (1 3/4 pints) of hot fish stock - 2 stock cubes - (I have to say that you often need more than 1 litre so have some extra stock handy)
- 2.5 ml (1/2 tsp) Cracked black pepper
- Salt for seasoning
- A small handful of flat leaf parsley (finely chopped)
- These are Imperial and Metric measurements. U.S measurements available at italyum.com
Nutrition facts: Calories 650 per serving.
Ingredients (U.S. measurements):
- 12-14 ounces Vialone nano rice
- 6 ounces Shredded crab meat
- 5 tablespoons Extra virgin olive oil
- 1 Clove of garlic
- 1 Small onion (finely chopped)
- 6 tablespoons (3/8 cup) White wine
- 6 tablespoons (3/8 cup) Tomato passata
- 4 1/4 cups of hot fish stock - 2 stock cubes - (I have to say that you often need more than 4 1/4 cups so have some extra stock handy)
- 1/2 teaspoon Cracked black pepper
- Salt for seasoning
- A small handful of flat leaf parsley (finely chopped)
First and foremost, before you start cooking, be sure that the first thing you do is prepare the stock so that it is readily available when required. The best thing to do is to have the stock just simmering, and no more, on the cooker.
Next, creab meat is usually preserved in brine. Put the crab meat into a small sieve and press the meat down with a spoon so that the brine goes through the sieve. Discard the brine and set the crab meat aside.
Put the olive oil in a large pan. Heat the oil and then add the garlic. Sweat the garlic over a gentle heat until it becomes golden in colour. When the garlic becomes golden, quickly remove it from the pan and discard it.
Next, add the onion and sweat over a medium heat for about 3-5 minutes or until it is soft.
Stir until the rice is completely coated with oil. You can see that the rice will start to become translucent. Keep stirring and sweat the rice for a minute or two.
Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).
Now, add the stock and turn the heat to medium/low. The stock, which has been kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at the time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes. During this stage, do not leave the pan alone and stir regularly (gently).
Now, immediately after the first couple of ladlefuls of stock, add the tomato passata and stir.
This is the colour you should get after the tomato passata is evenly distributed.
Meanwhile you keep going, adding stock as required and stirring (gently). The photograph shows the rice after about 10 minutes cooking. At this stage, check the seasoning and add the salt accordingly.
Also, add the black pepper.
After 15 minutes you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). This also means that you have only 3 to 5 minutes left to complete the cooking of the crab meat.
So, add the crab meat into the pan.
Stir to evenly distribute the crab meat. From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.
In these last minutes, just because we are dealing with the Vialone nano rice variety, keep the risotto slightly wetter than usual, I would say more loose (when using Carnaroli or Arborio rice, I usually suggest adding stock gradually in the last minutes of cooking in order to avoid the risotto becoming too watery - see this specific comment in the other risotto recipes).
When the rice is perfectly cooked "al dente", add the parsley.
Stir for a few seconds and serve (if you compare this recipe with the other risotto recipes in the website, you will notice that I am not using Parmesan cheese or butter here).
Risotto should be served "all'onda" (like a wave). This means that when you serve it onto the plate, it should still flow a little.
- 2 lbs (1 kg) cooked crab legs in the shell
- 3 cups (750 mL) vegetable stock
- 1 cup (250 mL) water
- 1/3 cup (80 mL) unsalted butter, cubed
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 mL) chopped fresh sage
- 1 cup (250 mL) arborio rice
- 3 tbsp (45 mL) freshly squeezed lemon juice
- Salt and freshly ground pepper
- Lemon wedges
- Fresh sage leaves or chives
Creamy King Crab Risotto
Seafood Ingredient: Alaska King Crab from Great Alaska Seafood (these come pre-cooked)
- 2 1/2 cups king crab broth, or more, as needed (*)
- 2 tablespoons butter, plus 1 Tbsp more to finish the risotto
- 1/2 cup finely chopped shallots (or mild onion)
- 1/4 cup capers
- (option - 1/4 cup marinated artichoke hearts)
- 1 cup Arborio rice
- 1 cup champagne (or dry white wine)
- Zest of one lemon
- 1 vanilla bean (has a deeper, richer, not-so-fruity flavor)
- 1 tsp sugar
- Salt and pepper (I like to use white pepper) to taste
- 1/2 cup finely grated parmesan
- 1 lb shelled cooked king crab meat
- Heat the crab broth in a pot and keep it on medium heat while making the risotto.
- In a 3-4 quart pan over medium/high heat, sauté shallots on in the butter until softened and slightly browned, 5-6 minutes. Add rice and stir until rice is opaque and shallots are limp, about 3 minutes.
- Add champagne and cook, uncovered until absorbed, stirring constantly. Add the 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 broth and cook until absorbed, stirring constantly.
- About half-way through the cooking process, split the vanilla bean lengthways and scrape the seeds with the back of a knife right into the rice. Then season with sugar, salt and white pepper. Continue adding broth. Total cooking time is approximately 25 minutes.
- Take off heat and gently add the extra tablespoon of butter, the grated parmesan cheeses, capers, artichoke hearts, the lemon zest and the crab meat. Let stand 5 minutes and serve with a sprinkling of parmesan cheese and a pinch of lemon zest.
- 4 quarts water
- 1 onion, coarsely chopped
- 1 stalk celery, cut in big chunks
- 1 carrot, cut in big chunks
- 1 chopped tomato
- 1 clove garlic
- 1 dried bay leaf
- 2 teaspoons black peppercorns
- Kosher salt
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Crab Risotto Recipe(serves 4)
This recipe is designed to go along with the crab stock and as such first you will need to cook the crab. Just in case you are at a loss for this, here is how you would go about it: Bring a large pot of water to a boil and add 1/4 cup of salt. It doesn't have to be fancy salt but crab likes to be cooked in very salty water. Add the crab and boil for 8 minutes. Drain and allow to cool for 20 minutes so it is cool enough to handle. Once you have picked through the crab and separated the shell from the flesh you can make the stock from the leftover shell and refrigerate the meat until you are ready to make the risotto.
Alternatively this recipe can be made with purchased shelled crab and crab stock.
To make the risotto, set a medium sized heavy saucepan over medium heat and melt the tablespoon of butter. Add the onion and sweat for 3 minutes, stirring occasionally. Add the celery, cayenne, thyme and a pinch of salt. Sweat for another 3 minutes. Add the garlic and lemon zest and cook for a further 2 minutes, stirring so that it won't brown. Add the rice, and stir over medium heat for 2 minutes. Add the white wine and allow to simmer until the wine is reduced by half. Now you should be stirring constantly. Start adding your hot stock one ladelful at a time, making sure there is always so enough that the rice is fully covered. Simmer the risotto, stirring frequently until the rice starts to approach al dente. When this happens, slow the addition of stock to a half ladle at a time and stir in the cooked crab, tomatoes and parsley. Cook until the rice is tender, but still has a tiny bite. Stir in the chives, cream and lemon juice. Taste and add add salt as necessary as well as a generous amount of freshly ground pepper, crab likes pepper. Serve hot.
Make a stock
Remove the meat from the Dungeness crab clusters and refrigerate until ready to use (you should have about 1 cup). In a medium saucepan, add the crab shells, peppercorns, bay leaf, and 5 cups water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer until fragrant, about 15 minutes. Strain crab stock through a fine mesh strainer then return to the saucepan over low heat to keep warm. You should have about 4 1/2 cups stock.
Make the risotto
In a large saucepan over medium-low heat, warm the oil. Add the shallot and a pinch of salt and cook, stirring, until translucent, about 1 minute. Add the rice, stirring, until fragrant, about 3 minutes.
Pour the wine into the pan to deglaze, scraping up any bits. Stir continuously until the wine is absorbed. Add 1 cup of the warm stock and ¼ teaspoon salt. Cook, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time and stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is tender and creamy but still has a bit of a bite, about 25 minutes. Remove from heat. Stir in the cheese, chives, and the juice of ½ lemon. Season with salt and pepper.
Warm the crab
In a large skillet over medium heat, melt the butter. Add the crab meat, season with salt and pepper, and cook, gently turning and trying not to break up the meat too much, until warmed through, about 3 minutes. Set aside a third of the biggest chunks of crab meat, then gently stir the remaining crab into the risotto.
Cut the remaining lemon half into 4 wedges. Divide the risotto between 4 shallow bowls. Top immediately with the pea shoots, dividing evenly, then top with the reserved crab. Garnish with chives and serve at once with lemon wedges.
*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.
- 3/4 pound oyster mushrooms, cut into 1 1/2-inch pieces
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 4 tablespoons unsalted butter, cubed
- 3 cups fish stock or bottled clam juice
- 1/2 medium onion, minced
- 1 1/2 cups arborio rice
- 1/4 cup dry white wine
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1 pound Dungeness or other lump crabmeat, picked over for shells
- 1/4 cup finely chopped chervil or parsley, for garnish
Preheat the oven to 375°. On a rimmed baking sheet, toss the mushrooms with 2 tablespoons of the olive oil and season them with salt and pepper. Scatter half of the butter around the mushrooms and roast for 20 to 25 minutes, until they are tender and lightly browned.
Meanwhile, in a medium saucepan, combine the fish stock with 2 cups of water and bring to a simmer. Keep warm over very low heat.
In a large saucepan, heat the remaining 1/4 cup of olive oil. Add the onion and a generous pinch of salt and cook over moderate heat, stirring, until softened, about 3 minutes. Add the rice and cook, stirring, until well coated with oil, about 1 minute. Add the wine and cook, stirring, until absorbed. Add 1 cup of the warm stock and cook, stirring constantly, until nearly absorbed. Continue adding the warm stock 1/2 cup at a time, stirring constantly and allowing the stock to be nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total.
Stir the mushrooms, the 2 tablespoons of Parmigiano and the remaining 2 tablespoons of butter into the risotto and season lightly with salt and pepper. Gently fold in the crabmeat stir in 1 or 2 tablespoons of water if the risotto is too thick. Spoon the risotto into shallow bowls and garnish with the chervil. Pass additional cheese at the table.