FRESH CRAB AND PEA RISOTTO
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
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
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings, depending on serving size
Number Of Ingredients 9
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.
CRAB RISOTTO
Canned crabmeat makes a delicious addition to this quick and easy risotto with frozen peas and herbs - ready in just 35 minutes
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 560 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.1 milligram of sodium
HOT CRAB AND ASPARAGUS CANAPES
An easy to make-ahead appetizer for a New Year's Eve get-together. You can use canned, frozen or fresh crab meat.
Provided by William Uncle Bill
Categories Crab
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Line a baking tray with parchment paper.
- In a mixing bowl, beat cream cheese until light.
- Beat in crab, garlic and green onions until just combined.
- Season with salt, lemon juice and Tabasco sauce; combine well.
- Slice baguette diagonally into 1/4 inch thick slices.
- Spread mixture on the baquette slices and set on the baking tray.
- Top each canape with 2 asparagus halves, cut side down.
- Sprinkle canapes with grated Parmesan cheese.
- Bake in preheated 400 F oven for 10 minutes or until heated through.
- Arrange on a platter and serve.
- NOTE: To blanch the asparagus, cook in boiling water for 1 - 2 minutes.
- Drain and immediately chill in ice water; drain.
- These canapes can be made ahead of time and stored in the refrigerator, loosely wrapped in plastic wrap.
- Because you will be baking from cold, allow 3 - 4 minutes extra cooking time.
Nutrition Facts : Calories 302.2, Fat 12.7, SaturatedFat 7.1, Cholesterol 58.2, Sodium 645.8, Carbohydrate 32.2, Fiber 2.5, Sugar 0.8, Protein 14.8
CRAB AND ASPARAGUS RISOTTO
Creamy risotto is perfectly flavored with Swanson® Chicken Broth, dry white wine, tender crabmeat, crisp asparagus, diced orange pepper, chopped onion and Parmesan cheese.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in a 4-quart saucepan over medium heat. Add the pepper and onion and cook for 3 minutes or until the vegetables are tender. Add the rice and cook and stir for 2 minutes or until the rice is opaque. Add the wine and cook and stir until it's absorbed. Stir 2 cups of the hot broth into the rice mixture. Cook and stir until the broth is absorbed, maintaining the rice at a gentle simmer. Continue cooking and adding broth, 1/2 cup at a time, stirring until it's absorbed after each addition before adding more. Add the asparagus and crabmeat with the last broth addition. Stir the cheese into the risotto. Remove the pan from the heat. Cover and let it stand for 5 minutes. Serve the risotto with additional cheese.
Nutrition Facts : Calories 287 calories, Carbohydrate 45.3 g, Cholesterol 27.5 mg, Fat 4.9 g, Fiber 1.5 g, Protein 12.3 g, SaturatedFat 1 g, Sodium 867.6 mg, Sugar 2.2 g
CRAB & ASPARAGUS PAPPARDELLE
Crab is so good to serve in the spring - combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad
Provided by Rosie Birkett
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
- Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.
Nutrition Facts : Calories 576 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
CRABMEAT RISOTTO WITH PEAS AND MINT
Provided by Gordon Hamersley
Categories Wine Cheese Rice Shellfish Mother's Day Dinner Mint Seafood Crab Pea Simmer Boil Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 13
Steps:
- Bring the vegetable stock to a boil. Add the white wine and lower to a simmer.
- In a large, heavy-based saucepan or Dutch oven, heat 2 tablespoons butter over medium-high heat. Add the onion, lower the heat to medium, and cook, stirring occasionally, until tender, about 7 minutes. Add the garlic and cook for another 2 minutes. Add the rice and cook, stirring well to coat the rice, for about a minute. Add about 1 cup of the hot stock and stir gently with long, slow strokes until most of the liquid is absorbed. Add another cup of stock and cook, stirring, until almost all of that stock has been absorbed. Continue cooking the rice in this way until you've used about 3 cups of the stock. Season the rice with salt and pepper to taste at any time during the cooking.
- Add the peas, scallions, and about 1 1/2 cups of the hot stock and continue to cook, stirring, until most of the liquid has been absorbed. Taste the rice. If it is still very hard, add more stock and continue to cook until it is almost but not quite tender. Add the remaining butter, crabmeat, chopped mint, lemon zest, Parmesan cheese, and another cup of liquid. Cook, stirring, until the crabmeat is heated through, most of the liquid is absorbed, and the rice is plump, chewy, and just slightly firm to the bite. Divide the risotto among warm bowls and garnish with mint leaves, if you wish.
CREAMY CRAB AND SPINACH RISOTTO
It was a dark and stormy night... Okay, okay. It was just a regular Wednesday after work. I needed to throw together something for dinner and came up with this surprisingly tasty concoction of pantry ingredients and leftover steamed rice. I hope you like it.
Provided by Hunkle
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Lightly oil a 8"x10" baking dish.
- Defrost the spinach, squeeze out the water and coursely chop.
- Slice the mushrooms.
- Mince the garlic.
- Chop the imitation crab into bite size pieces.
- De-seed and dice the Roma tomato.
- Shred the Parmesan cheese.
- Over medium-high heat use a large saucepan to saute the mushrooms and garlic in remaining olive oil until the mushrooms begin to release their juices.
- Add the rice to the mushrooms and mix well to separate the grains.
- Add the crab, tomatoes, and spinach to the mushroom/rice mixture.
- Add the Alfredo sauce.
- Add the Old Bay seasoning then mix well to incorporate flavors (about 5 minutes).
- Add half the Parmesan cheese and mix until melted.
- Pour into baking disk.
- Top with breadcrumbs and remaining Parmesan cheese.
- Bake until the top turns a golden brown and casserole is bubbly.
Nutrition Facts : Calories 594.4, Fat 25.3, SaturatedFat 11.3, Cholesterol 61.3, Sodium 1579.2, Carbohydrate 57, Fiber 3.3, Sugar 7.2, Protein 34.4
CRAB AND ASPARAGUS SOUP
I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. -Patti Bogetti, Magnolia, Delaware
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.
Nutrition Facts : Calories 257 calories, Fat 12g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 546mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
More about "crab and asparagus risotto recipes"
CRAB & ASPARAGUS RISOTTO | RICE RECIPES | JAMIE MAGAZINE ...
From jamieoliver.com
Servings 4Total Time 45 minsCategory Rice RecipesCalories 527 per serving
- Place a large, deep frying pan over a medium heat, with 2 tablespoons of oil and 20g of the butter.
- Stir in the celery, shallot and garlic and fry for 10 to 15 minutes, or until softened and translucent.
- Turn the heat up and stir in the rice. After 1 to 2 minutes, pour in the wine and allow it to bubble away.
CRAB AND ASPARAGUS RISOTTO | DINNER RECIPES | WOMAN & …
From womanandhome.com
Email [email protected]Category Dinner, Lunch, StarterServings 2Total Time 30 mins
ASPARAGUS AND CRAB RISOTTO | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 4-6Energy 389 CaloriesCarbohydrate 44 gFat 13 g
ASPARAGUS RISOTTO WITH CRAB & ORANGE GREMOLADA RECIPE ...
From myrecipes.com
Servings 4
- Bring the broth and water to a simmer in a medium pot. Cook the asparagus in the broth until just done, about 4 minutes. Remove with a slotted spoon. Put in a colander, rinse with cold water, and drain. Keep the broth at a simmer.
- In a large pot, melt 1 tablespoon of the butter with the oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
- Add the vermouth and salt. Cook, stirring, until the vermouth is absorbed. Add about 1/2 cup of the simmering broth; cook, stirring frequently, until absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking, adding broth 1/2 cup at a time and letting the rice absorb it before adding more. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that isn't absorbed should be thickened by the starch from the rice. You may not need all of the liquid, or you may need more broth or water.
- Stir in the asparagus, crab, orange zest, garlic, parsley, pepper, and the remaining 1 tablespoon butter. Cook until heated through.
ASPARAGUS RISOTTO WITH CRAB AND ORANGE GREMOLADA - …
From foodandwine.com
4/5 Servings 4
- Bring the broth and water to a simmer in a medium pot. Cook the asparagus in the broth until just done, about 4 minutes. Remove with a slotted spoon. Put in a colander, rinse with cold water, and drain. Keep the broth at a simmer.
- In a large pot, melt 1 tablespoon of the butter with the oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
- Add the vermouth and salt. Cook, stirring, until the vermouth is absorbed. Add about 1/2 cup of the simmering broth; cook, stirring frequently, until absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking, adding broth 1/2 cup at a time and letting the rice absorb it before adding more. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that isn"t absorbed should be thickened by the starch from the rice. You may not need all of the liquid, or you may need more broth or water.
- Stir in the asparagus, crab, orange zest, garlic, parsley, pepper, and the remaining 1 tablespoon butter. Cook until heated through.
CRAB AND ASPARAGUS RISOTTO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PEA AND CRAB RISOTTO WITH LEMON AND BASIL | TESCO REAL FOOD
From realfood.tesco.com
CRAB AND FENNEL RISOTTO | BETTER HOMES & GARDENS
From bhg.com
MARKS AND SPENCER - CRAB AND ASPARAGUS RISOTTO CALORIES ...
From sync.myfitnesspal.com
ASPARAGUS & CRAB LINGUINE | SEAFOOD RECIPES | JAMIE OLIVER
From jamieoliver.com
GREEN ASPARAGUS RISOTTO WITH JUMBO LUMP CRAB - TEXAS …
From texasmonthly.com
RISOTTO WITH BLUE SWIMMER CRAB RECIPE : SBS FOOD
From sbs.com.au
CRAB AND ASPARAGUS RISOTTO | SPOON & SHUTTER
From spoonandshutter.wordpress.com
TOP WINE PAIRINGS WITH ASPARAGUS | MATCHING FOOD & WINE
From matchingfoodandwine.com
SEAFOOD RISOTTO RECIPE | FRESH TASTES BLOG | PBS FOOD
From pbs.org
CRAB, LEMON AND ASPARAGUS PASTA - RICARDO
From ricardocuisine.com
SIX OF THE BEST MATCHES FOR BACCHUS ... - MATCHING FOOD & WINE
From matchingfoodandwine.com
10 BEST CRAB ASPARAGUS RECIPES - YUMMLY
From yummly.co.uk
ASPARAGUS AND CRAB RISOTTO - THE WENDY WILLIAMS SHOW
From wendyshow.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
MUSHROOM CRAB RISOTTO - SWEET C'S DESIGNS
From sweetcsdesigns.com
SEAFOOD RISOTTO RECIPE | SEAFOOD RECIPES | PBS FOOD
From pbs.org
CRAB RISOTTO RECIPE | MYRECIPES
From myrecipes.com
CRAB RISOTTO RECIPE - BETTER HOMES AND GARDENS
From bhg.com.au
PERFECT RISOTTO RECIPE - SERIOUS EATS
From seriouseats.com
10 BEST CRAB ASPARAGUS RECIPES | YUMMLY
From yummly.com
NEIL PERRY'S ASPARAGUS AND PEA RISOTTO RECIPE | GOOD FOOD
From goodfood.com.au
CRAB AND ASPARAGUS RISOTTO | DINNER RECIPES | WOMAN & HOME
From womanandhome.com
LAURA'S - CRAB AND ASPARAGUS RISOTTO CALORIES, CARBS ...
From sync.myfitnesspal.com
MISSING INGREDIENTS IN THE PLATE COMPARED TO WHAT WAS ...
From tripadvisor.ca
SHRIMP RISOTTO WITH ASPARAGUS AND LEMON RECIPE | EPICURIOUS
From epicurious.com
ASPARAGUS RISOTTO WITH CRAB AND ORANGE GREMOLADA - RICE ...
From delish.com
ASPARAGUS AND CRAB RISOTTO - PRINTER FRIENDLY - ALLRECIPES.COM
From allrecipes.com
SHRIMP RISOTTO - ERREN'S KITCHEN
From errenskitchen.com
GINO D'ACAMPO'S CRAB RISOTTO | ITALIAN RECIPES | DINNER IDEAS
From redonline.co.uk
CREAMY SEAFOOD RISOTTO RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
ASPARAGUS AND PISTACHIO RISOTTO RECIPE | GOOD FOOD
From goodfood.com.au
CRAB AND ASPARAGUS RISOTTO | SPOON & SHUTTER
From spoonandshutter.wordpress.com
CRAB AND ASPARAGUS RISOTTO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
DUNGENESS CRAB AND ASPARAGUS RISOTTO | THE COOKING LAB
From cookinglab.wordpress.com
You'll also love