Crab Recipes

Lemon Crab Risotto recipe

This risotto is almost like crab bisque in the form of a creamy rice pilaf -- only perked up with cheese and lemon! If clam juice is unavailable, feel free to substitute any broth instead.

Makes 4 servings.



  1. In a medium saucepan, bring chicken broth, clam juice, and wine to a boil. Keep over a gentle simmer until needed.

  2. Heat butter in a large stockpot over medium-high heat. Add shallots and cook until lightly softened, about 3 minutes. Add rice and cook 3 minutes, stirring well to coat with butter.

  3. Add brandy to pot, raise heat to high, and bring to a boil. Simmer until liquid is absorbed, stirring, about 3 minutes.

  4. Add reserved simmering broth mixture to pot, 1 cup at a time, allowing liquid to fully absorb before adding each subsequent cup, stirring. Continue adding 1 cup at a time, stirring, until rice is creamy but not mushy (while still al dente). The entire cooking time will take 40 to 50 minutes.

  5. Remove from heat and add cheese; whisk vigorously until thoroughly mixed and creamy. Stir in crab meat, lemon zest, and cream; season to taste with salt and pepper and serve.

Back to the Crab Recipes home page.

Post an advanced review If you would like to review this recipe, below is an advanced review form with a few more fields than the normal form:
Your name:
Recipe rating: (optional)
Recipe difficulty: (optional)
Servings yielded: (optional)
Preparation Time: (optional)
Cooking Time: (optional)
Upload photo: (JPEG format, optional)


Published: May 30, 2010
Privacy Policy
Published by Starsol