CRAB RISOTTO
Canned crabmeat makes a delicious addition to this quick and easy risotto with frozen peas and herbs - ready in just 35 minutes
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 560 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.1 milligram of sodium
GARLIC AND HERBS GOLDEN CRAB RISOTTO
The robust flavors of garlic and herb cheese mix perfectly with fresh crabmeat creating a creamy and stunning risotto.
Provided by Alouette
Categories Main Dish
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Bring Chicken / Vegetable stock, saffron and turmeric to a boil and set aside. Heat a medium size heavy gauge saucepot over medium to medium-high heat with olive oil. Add the onions and sweat for 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Reduce heat to medium. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition, while continuously stirring. When all stock has been added and rice is al dente add Alouette® Garlic and Herbs Spreadable Cheese. When risotto is cooked and creamy, add the peas and crabmeat, season with salt and pepper and serve immediately. For added touch finish with one sheet of edible gold leaf.
Nutrition Facts : Calories 703 calories, Fat 14.1001137501654 g, Carbohydrate 126.511980751087 g, Cholesterol 34.9202 mg, Fiber 7.80680970686228 g, Protein 28.9535374644168 g, SaturatedFat 5.01288667148079 g, ServingSize 1 1 Serving (354g), Sodium 645.332425000636 mg, Sugar 118.705171044225 g, TransFat 4.1954517286203 g
CRAB RISOTTO - KANI ZOSUI -
Make and share this Crab Risotto - Kani Zosui - recipe from Food.com.
Provided by mukimichan
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Discard white tendons from crabmeat, and flake meat into pieces.
- Beat eggs.
- Chop scallion.
- Place dashi and seasonings in a pot, bring to a boil.
- Add rice and crabmeat.When it boils for the second time, turn heat down to medium, and cook for 2-3 minutes.
- Add genger juice, and pour in beaten eggs in a circular motion.
- When egg is half done, cover and remove from heat.
- Transfer to soup bowls, and sprinkle with nori.
Nutrition Facts : Calories 367.5, Fat 5.5, SaturatedFat 1.8, Cholesterol 234.2, Sodium 2230.8, Carbohydrate 55, Fiber 0.8, Sugar 0.6, Protein 21.1
GARLIC CRAB
This is a simi difficult recipe, but the result is ever so delectable. I had something like this at Crustaceans in San Francisco. They used the wonderful Dungeness crabs, but here in Virginia I had to settle for Blue crabs, which turned out just as nice.
Provided by Jessica
Categories Crab
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place garlic, onions, butter, salt, red and black pepper into a roasting pan and put into a 450 degree oven.
- Be sure to watch carefully and cook until onions and garlic turn golden brown.
- Remove from oven, add crab and blend thoroughly.
- Make sure the crab (shells and all) is coated.
- Place pan back into oven on 475 degree for 15-20 minutes, turning crab about every 5 minutes.
- After the crab has been heated throughout remove from oven.
- Garlic sauce should be braised onto the shell of the crab.
- Serve as soon as possible, sprinkled with parsley and garnished with lemon.
RISOTTO WITH GARLIC, HERBS AND LEMON
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the stock in a saucepan and bring to a simmer.
- Heat the olive oil in another heavy saucepan. Add the onion and garlic and cook slowly until they soften but do not color. Stir in the rice and cook a minute or too longer. Stir in the lemon zest.
- Add the wine, bring to a simmer, and cook until the wine has evaporated. Then, over a medium to medium-low heat, begin to add the stock, about one-half cup at a time, stirring slowly but constantly. As each portion of the stock is absorbed by the rice, add some more, cooking until the rice is al dente and moist, which should be approximately 15 to 20 minutes.
- Stir in the herbs and season to taste with salt and pepper. Spoon into individual soup plates and serve at once. Pass the Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 676 milligrams, Sugar 4 grams
GARLIC AND HERBS GOLDEN CRAB RISOTTO
Steps:
- Bring Chicken / Vegetable stock, saffron and turmeric to a boil and set aside. Heat a medium size heavy gauge saucepot over medium to medium-high heat with olive oil. Add the onions and sweat for 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Reduce heat to medium. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition, while continuously stirring. When all stock has been added and rice is al dente add Alouette® Garlic and Herbs Spreadable Cheese. When risotto is cooked and creamy, add the peas and crabmeat, season with salt and pepper and serve immediately. For added touch finish with one sheet of edible gold leaf.
CRAB RISOTTO
This was adapted from a Mario Batali Recipe. I've substituted snow crab legs for lobster. If you wish, you can cook a whole crab and use the cooking water for the broth. This is best served with some garlic bread - slice up a baguette, toast it, and rub a cut garlic clove on the warm, toasted bread slices.
Provided by Steve Dunham
Categories Crab
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 302.1, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 135.2, Carbohydrate 46.7, Fiber 2.6, Sugar 3.4, Protein 4.2
SHRIMP AND CRAB RISOTTO
Make and share this Shrimp and Crab Risotto recipe from Food.com.
Provided by Ashly1021
Categories One Dish Meal
Time 35m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan over medium heat, sauté the garlic and 2 Tbs. of the parsley in 2 Tbs. of the olive oil, stirring once or twice, until the garlic is fragrant, 1 to 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, just until the shrimp are pink, about 2 minutes.
- Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the broth and bay leaf to the saucepan and bring just barely to a simmer.
- In a large saucepan or risotto pan over medium heat, warm 3 Tbs. of the oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the rice and mushrooms, cook, stirring, until the kernels are hot and coated with oil, about 2 minutes.
- Add the wine and continue to cook, stirring often, until the liquid is absorbed.
- Add the broth 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. Add salt and pepper when rices is halfway done.
- The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. Rice varies, so you may not need all of the broth or you may need more. If more liquid is required, use hot water.
- Stir in the shrimp and crabmeat and cook, stirring, just until heated through, about 2 minutes. Taste and adjust the seasonings.
- Remove the risotto from the heat. Stir in the remaining 1 Tbs. each oil and parsley. Spoon the risotto into warmed soup bowls and serve immediately.
LEMON RISOTTO WITH GARLIC CRAB
I like different types of risotto's, and this one with crab, how can that be bad? "O, The Oprah Magazine, 08/04."
Provided by Manami
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place crabmeat in a medium bowl; pick through for any shells and discard. Add garlic and toss very well. Refrigerate, for at least 20 minutes.
- In a large saucepan, bring broth to a boil; reduce to simmer. Add lemon juice and keep warm on back burner.
- In a large, heavy-bottomed saucepan over medium heat, add 1 tablespoon olive oil.
- When just smoking, add shallots and stir quickly with a wooden spoon until lightly golden and tender.
- Add rice and stir 1 minute to coat.
- Add 1/2 cup hot broth, stirring constantly.
- Continue cooking until almost all liquid is absorbed, and then add another 1/2 cup of broth.
- Repeat until rice is tender and almost all broth has been used, 25-30 minutes.
- Remove from heat and add crab; stir until blended.
- Add 1/4 cup broth, remaining tablespoon olive oil. lemon zest, thyme and toasted almond slivers; stir to combine.
- Season with salt and pepper.
- Serve with a nice salad of sliced tomatoes with a nice vinagrette, and white wine.
Nutrition Facts : Calories 542.2, Fat 12.7, SaturatedFat 1.9, Cholesterol 86.1, Sodium 1384.5, Carbohydrate 69, Fiber 3, Sugar 0.9, Protein 37.2
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