Thai Crab Risotto Recipes

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.

FRESH CRAB AND PEA RISOTTO

Steps:

• Heat the stock in a medium saucepan and keep it simmering over low heat.
• In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook's Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.
• When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.

CRAB RISOTTO

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.

THAI CRAB ROLLS

Steps:

• In a medium bowl, mix together the crabmeat, mayonnaise, tamarind paste, chile pepper and salt. Spoon about 2 tablespoons of the mixture onto the center of a spring roll square. Fold one corner up just past the filling, and press to seal. Brush the open section of the roll with egg yolk. This does not just seal the roll, it also crisps it. Fold the two corners on either side of the folded corner towards the center. Roll up the filling tightly towards the remaining point. Seal the point with a little more egg if necessary. Repeat with remaining wrappers.
• Add enough oil to a heavy skillet to cover the rolls about half way. Heat over medium-high heat until oil is sizzling hot. Fry rolls a few at a time for 45 to 50 seconds, until golden. Remove to paper towels to drain.
• To make the dipping sauce, combine the rice vinegar, soy sauce, garlic clove and sugar in the container of a blender or food processor. Process until smooth.
• To serve, line a serving platter with lettuce leaves, and place a small bowl of the dipping sauce in the center. Arrange crab rolls on top of lettuce leaves around the dip.

CREAMY CRAB RISOTTO

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.

THAI CURRY RISOTTO WITH SQUASH AND GREEN BEANS

Steps:

• Position oven racks so that a sheet pan and Dutch oven can fit at the same time and heat oven to 400 degrees. Add the squash pieces to a rimmed sheet pan, add 2 tablespoons oil, and season with salt and pepper. Toss and roast until the squash is tender and starting to turn golden, 20 minutes.
• As squash roasts, heat a large Dutch oven over medium. Add 2 tablespoons oil and the shallots, and cook until they've softened, 2 to 3 minutes. Add the garlic and ginger, and stir until fragrant, about 1 minute. Add the rice and stir until well coated in oil and lightly toasted, 2 minutes. Add the curry paste and stir until fragrant, 1 minute. Add vegetable stock, increase heat to high and bring to boil.
• Reduce oven temperature to 350 degrees. Stir the rice so it does not stick to the bottom of the pan. Cover with a lid and bake until the rice is just slightly underdone, about 10 minutes.
• As risotto cooks, check the squash. After 20 minutes, it should be just tender. Add the green beans to the same pan, drizzle the beans with the remaining 1 tablespoon oil, and season with salt and pepper, and season with salt and pepper. Roast until the beans are crisp-tender but still bright green, 8 to 10 minutes.
• Once rice is al dente, move the pot to the stovetop and heat over medium-high. Add the coconut milk and makrut lime leaves, if using, and stir until the rice is creamy, about 3 minutes.
• Turn off the heat and add juice of 1/2 lime. (Slice the other half into wedges.) Taste and season with salt and pepper. Serve with lime wedges, and top with herbs and roasted vegetables.

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.

THAI CRAB RISOTTO

Steps:

• Melt the butter in a deep frying pan and add the garlic and shallots. Fry for one minute.
• Add the rice and then the wine.
• Stir in the chopped green chili peppers, curry paste, crushed lemon grass and lime leaves or zest.
• Mix together the hot chicken stock and fish stock. Add a ladle full of the stock to the rice and stir until the rice has absorbed all the liquid.
• Continue adding the stock, a ladle full at a time until all the stock has been absorbed. This should take about 13 to 15 minutes.
• Once the rice is cooked remove the lemon grass, add the mascarpone and the chopped herbs.
• Add the crabmeat and Parmesan.
• Add the cream and lime juice and season well.
• Spoon onto warmed plates and serve with chili oil (optional) and extra Parmesan.