Microwave Crab Risotto With Chilli Crab Toasts Recipes

MICROWAVE CRAB RISOTTO WITH CHILLI CRAB TOASTS

Steps:

• Put the oil and shallots in a large, microwaveable container with a pinch of salt and stir well. Cover with a lid or cling film and cook on high for 1 min. Add the white wine and cook for another 1 min uncovered. Stir in the rice and stock, season well, then cover. Cook for another 10 mins, stirring every 2-3 mins. Mix in the brown crabmeat and the lemon juice, cover and cook for a final 2 mins, stirring halfway. Add the mascarpone, check the seasoning and add a splash of hot water if the risotto is too thick. Leave covered for another 1 min.
• Meanwhile, make the toasts and salsa. Toast the baguette slices in a toaster or under the grill. Rub each piece with the garlic clove and drizzle with oil. Combine the white crabmeat and chilli, and season well. For the salsa, mix all the ingredients in a bowl, or blitz to a pesto consistency in a mini blender.
• To serve, divide the risotto between bowls and drizzle over the salsa. Top each toast with a mound of chilli crab and put two on top of each bowl (serve any extras on the side). Scatter over a few rocket leaves and drizzle with a little more oil before serving.

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.

CRAB RISOTTO

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.

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.

SHRIMP AND CRAB RISOTTO

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.

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.