Dungeness Crab Risotto with a fennel saffron crab reduction (“Alaska's Wild Gourmet” photo)
April 26, 2016
By Bradley Ewing, “Alaska's Wild Gourmet”
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:
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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 Ingredients (saffron crab reduction):
Dungeness crab Risotto 2 tablespoons olive oil 1 cup finely chopped onion 2 cup Arborio rice 2 cup dry white wine 2 1/2 cups Fennel Saffron crab reduction liquid 2 1/2 cups chicken stock 1 pound steamed white Dungeness crab meat (reserved from making reduction) 1/2 cup shredded parmesan cheese 1/4 cup chopped fresh flat leaf parsley 1/2 cup minced green onions 1 cup halved red and yellow cherry tomatoes Zest and juice of 1 Meyer lemon Directions (saffron crab reduction):
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In a large pan, heat olive oil and sauté onions until translucent Add rice and stir until rice is opaque Add white wine and Meyer lemon juice and cook until absorbed Add mixed heated broth one cup at a time until absorbed. Stir frequently Once risotto is cooked and soft, add crab and parmesan and stir until melted Fold in fresh parsley, green onions, and cherry tomatoes Serve with lemon zest on top
