Lemon Risotto With Garlic Crab Recipe

Name: Lemon Risotto With Garlic Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lump crabmeat; 2 garlic cloves, smashed real fine; 4 1/2 cups low sodium chicken broth or 4 1/2 cups low sodium vegetable broth; 3 tablespoons fresh lemon juice; 2 tablespoons extra virgin olive oil; 3 shallots, finely chopped; 1 1/2 cups arborio rice; 1 tablespoon grated lemon zest; 1 teaspoon fresh leaf thyme; 2 teaspoons kosher salt; 1/2 - 1 teaspoon fresh ground pepper; 3 tablespoons toasted slivered almonds

Servings: persons

1 lb lump crabmeat
2 garlic cloves, smashed real fine
4 1/2 cups low sodium chicken broth or 4 1/2 cups low sodium vegetable broth
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
3 shallots, finely chopped
1 1/2 cups arborio rice
1 tablespoon grated lemon zest
1 teaspoon fresh leaf thyme
2 teaspoons kosher salt
1/2 - 1 teaspoon fresh ground pepper
3 tablespoons toasted slivered almonds

1
Place crabmeat in a medium bowl; pick through for any shells and discard. Add garlic and toss very well. Refrigerate, for at least 20 minutes.
2
In a large saucepan, bring broth to a boil; reduce to simmer. Add lemon juice and keep warm on back burner.
3
In a large, heavy-bottomed saucepan over medium heat, add 1 tablespoon olive oil.
4
When just smoking, add shallots and stir quickly with a wooden spoon until lightly golden and tender.
5
Add rice and stir 1 minute to coat.
6
Add 1/2 cup hot broth, stirring constantly.
7
Continue cooking until almost all liquid is absorbed, and then add another 1/2 cup of broth.
8
Repeat until rice is tender and almost all broth has been used, 25-30 minutes.
9
Remove from heat and add crab; stir until blended.
10
Add 1/4 cup broth, remaining tablespoon olive oil. lemon zest, thyme and toasted almond slivers; stir to combine.
11
Season with salt and pepper.
12
Serve with a nice salad of sliced tomatoes with a nice vinagrette, and white wine.

911

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb lump crabmeat, 2 garlic cloves, smashed real fine, 4 1/2 cups low sodium chicken broth or 4 1/2 cups low sodium vegetable broth, 3 tablespoons fresh lemon juice, and more.

Yes, Lemon Risotto With Garlic Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Risotto With Garlic Crab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions