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Dungeness Crab Risotto

With a fennel saffron crab reduction

Dungeness Crab Risotto
Dungeness Crab Risotto
Print Recipe

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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