CRAB RISOTTO
This decadent Crab Risotto is a delicious way to serve up a hearty and amazingly flavorful crab dinner! The creamy texture of the risotto is studded with tender chunks of crab meat for an absolutely rich and tasty appetizer, side, or main dish!
Provided by Angela
Time 35m
Number Of Ingredients 21
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).
Nutrition Facts : Calories 376 kcal, Carbohydrate 45 g, Protein 18 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 39 mg, Sodium 1053 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
CRAB RISOTTO
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings, depending on serving size
Number Of Ingredients 9
Steps:
- Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
- Just before serving, fold in the crabmeat, chopped chives, and Parmesan. Drizzle sparingly with white truffle oil.
CREAMY CRAB RISOTTO
I really wanted a creamy crab risotto but couldn't find anything here, so i used http://www.food.com/recipe/crab-risotto-314749 as a base (for the liquid amounts) and then my nose.
Provided by Satyne
Categories Crab
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
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.
CREAMY CRAB RISOTTO WITH CHIVE OIL
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 12
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.
CREAMY CRAB AND SPINACH RISOTTO
It was a dark and stormy night... Okay, okay. It was just a regular Wednesday after work. I needed to throw together something for dinner and came up with this surprisingly tasty concoction of pantry ingredients and leftover steamed rice. I hope you like it.
Provided by Hunkle
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Lightly oil a 8"x10" baking dish.
- Defrost the spinach, squeeze out the water and coursely chop.
- Slice the mushrooms.
- Mince the garlic.
- Chop the imitation crab into bite size pieces.
- De-seed and dice the Roma tomato.
- Shred the Parmesan cheese.
- Over medium-high heat use a large saucepan to saute the mushrooms and garlic in remaining olive oil until the mushrooms begin to release their juices.
- Add the rice to the mushrooms and mix well to separate the grains.
- Add the crab, tomatoes, and spinach to the mushroom/rice mixture.
- Add the Alfredo sauce.
- Add the Old Bay seasoning then mix well to incorporate flavors (about 5 minutes).
- Add half the Parmesan cheese and mix until melted.
- Pour into baking disk.
- Top with breadcrumbs and remaining Parmesan cheese.
- Bake until the top turns a golden brown and casserole is bubbly.
Nutrition Facts : Calories 594.4, Fat 25.3, SaturatedFat 11.3, Cholesterol 61.3, Sodium 1579.2, Carbohydrate 57, Fiber 3.3, Sugar 7.2, Protein 34.4
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.
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
RISOTTO CRAB CAKES
These are so good! Delicious crab cakes with risotto added. Make them small and serve with mango salsa or tartar sauce. They double as an awesome appetizer.
Provided by lsneed62
Categories Crab Cakes
Time 30m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 12.4 g, Cholesterol 46.9 mg, Fat 9.8 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 582.4 mg, Sugar 1.1 g
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