1 large whole cooked crab, picked and separated into white and brown meat
100g sun dried cherry tomatoes, drained
2tbsp drained sun dried tomato oil
20g butter
1 onion, diced
2 garlic cloves, finely chopped
1 chilli, finely diced
200g risotto rice
175ml white wine
1L shellfish stock
1 Lemon, juice and zest
1 tbsp mascarpone
Bunch of dill, finely chopped
Bunch of chives, finely chopped
1. Pick your crab, separating the white and brown meat. Set aside.
2. In a large pan, melt the butter and add the oil from the sun dried tomato jar. Add the onions,
stir well, (you can a splash of water to help stop the onions catching), then sweat the onions
on a low-medium heat until soft and translucent.
3. Increase the heat and add the garlic and chilli. Stir and cook out for one minute.
4. Add the risotto rice and stir well until all the rice is coated, giving the grains a toast.
5. Add the white wine and reduce until almost all the liquid has gone.
6. Gradually add the stock over a medium heat, stirring as you add.
7. Taste the risotto - if the rice is still too al dente after all the stock has gone in, add a little more
until the rice is cooked with a bit of a bite.
8. Stir through the brown crab meat, sun dried cherry tomatoes, mascarpone, lemon juice, zest
and season to taste with salt. You may need a little more salt or lemon.
9. Remove from the heat and stir through 3/4 of the white crab meat and chopped herbs.
10. Serve up topped with extra crab meat, lemon zest, herbs a lemon wedge and a drizzle of extra
virgin olive oil.

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