Dungeness Crab Risotto

Dungeness Crab Risotto

With a fennel saffron crab reduction

This delicious Dungeness Crab recipe will be featured on Alaska’s Wild Gourmet. Check here for air dates and times.


Makes: 6 entrée-size servings

Total prep and cook time:  1 hour, 45 minutes to 2 hours

Ingredients:

  • Fennel Saffron Crab Reduction
  • 1 2-pound live Dungeness crab
  • 1 tablespoon olive oil
  • 1 fennel bulb
  • 1/2 cup minced shallot
  • 2 garlic cloves
  • 2 tablespoons tomato paste
  • 1/2 teaspoon saffron threads
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Directions:


  • Heat 5 cups of water to boiling point in large pot
  • Add whole crab – rinsed thoroughly – steam for 15 minutes, remove crab and let cool
  • De-shell and clean out the messy guts, reserving white meat for risotto
  • Put shells back in to the pot of hot water
  • Add fennel bulb
  • Cook for 30 minutes, then strain the liquid from solids, reserving liquid
  • In separate pan, add olive oil and sauté shallots and garlic until translucent
  • Add tomato paste, cook for a few minutes, add fennel seeds and saffron threads
  • Cook a few more minutes, add salt and pepper, and reserved liquid
  • Simmer and reduce this liquid to half the volume, strain reduction using a coffee filter

For full recipe, visit www.outdoorchannel.com/recipes.

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