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Crab Risotto

Servings 6 servings


  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/2 C onion diced
  • 1/2 C bell pepper diced
  • 1/2 C celery diced
  • 1 tsp old bay seasoning
  • 2 tbsp lemon juice
  • 2 tbsp dry white wine
  • 1 C arborio rice
  • 3 C sea stock see lobster stock recipe
  • 12 oz crab meat divided in half
  • 1/2 egg whisked well
  • 1/2 C panko bread crumbs
  • salt and freshly ground black pepper to taste
  • 1/4 C oil for frying
  • Freshly chopped chives for garnish


  • Place the sea stock in a medium sauce pan over med/low heat.
  • In a large skillet, heat the olive oil and butter over med/hi.
  • Add the onion, peppers and celery.
  • Saute until soft.
  • Add the risotto and toast lightly for a minute or so.
  • Add the old bay seasoning, lemon juice and white wine.
  • Stir until the liquid is absorbed.
  • Add one ladle of the stock and stir until absorbed.
  • Repeat until all the stock is incorporated.
  • Season with salt and freshly ground black pepper to taste.
  • Turn the heat off and stir in half of the crab meat.
  • Set aside.
  • Combine the rest of the crab meat in a small bowl with the egg and panko.
  • Place another skillet over high heat and add the oil.
  • Make small (1 oz) patties with the crab mixture and fry in the oil until browned on both sides.
  • Dish out the risotto mixture and top each serving with a crab patty.
  • Garnish with freshly chopped chives.


Recipe by: Connie Murray @Happybellyfoodie.com