Googie’s Kitchen presents Crab Risotto

Crab Risotto

During the holidays last summer we visited Wells-Next-the-Sea in Norfolk. It was a beautiful little seaside town. The town had a harbour and a beach. Both were very scenic and we went to both on separate days. The day we visited the harbour we went crabbing and caught quite a few crabs. We put the crabs back into the sea once we had finished.

Instead we decided to try to book a table at the local seafood restaurant. When we went online to book we noticed that it was fully booked until August. We were disappointed but if we ever go back we know to book in advance. Although we didn’t get to eat the locally caught fish it did inspire me to cook more with crab meat. When we returned home I decided to start experimenting and this risotto is one of the tasty results. It’s one dish my whole family enjoyed and we hope you do too. Below is a video and recipe for you.

Crab Risotto

Have you ever been crabbing and if so, did you keep them or put them back? Let me know in the comments below and please don’t forget to like and follow me.

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Equipment

  • Sharp knife
  • Chopping board
  • Grater
  • Colander
  • Teaspoon
  • Tablespoon
  • Stirring spoon
  • Frying pan

Ingredients

  • Crab x 2 tins
  • Onion x 1
  • Garlic x 2 cloves
  • Courgette x 1
  • Red pepper x 1
  • Rice x 300g
  • Tomato puree x 1 tbsp
  • Tamari x 1 tbsp
  • Tomatoes x 1 400g tin
  • Bone broth x 500mls
  • Dried mixed herbs x 1 tsp
  • Spinach x 1 handful
  • Salt and pepper to taste

Method

  • Cut the skin from the onion and then slice and dice it.
  • Peel the skin from the garlic and slice it.
  • Next peel the courgette and cut the top from it.
  • Then grate it.
  • Slice the top from the pepper and remove the core and the green stalk.
  • Now slice the pepper and dice it too.
  • Set these vegetables aside.
  • Wash the rice twice through in the colander and set aside.
  • Put the frying pan onto a high heat and add oil to the base.
  • Spread the oil across the base of the pan with a plastic brush.
  • When the pan has heated up add in the onions.
  • Fry for about 5 minutes or until the onion starts to turn see through.
  • If the pan gets to hot at any point turn the heat down slightly.
  • Add in the garlic a fry for a minute or so.
  • Next add in the courgette and peppers and fry for a couple of minutes.
  • If these ingredients start to stick to the bottom of the pan turn the heat down and add a little bit of water until the vegetables stop sticking.
  • Sprinkle over the dried mixed herbs.
  • Put the rice into the frying pan and stir until it starts to become see through.
  • Pour over the tomatoes and the bone broth.
  • Add in the tamari and tomato puree.
  • Sparkle over salt and pepper to your taste.
  • Stir all these ingredients together and put the lid on.
  • Bring to the boil and then turn the heat down to low.
  • Let the rice adsorb all of the juice in the risotto.
  • Once all the juice looks as though it has been adsorbed remove the lid.
  • Stir to check the juice is gone and if not put the lid back on.
  • Leave for a few minutes and check again.
  • Continue with this process until all the juice is gone.
  • Open the tinned crab and put it into the risotto.
  • When all the liquid disappears remove the risotto from heat.
  • Chop the spinach and stir this into the risotto.
  • Then serve and enjoy.
Crab Risotto

Crab Risotto was a big hit in our house. My son Ted and I love fish so I knew this would be a hit with him. My husband Howard on the other hand isn’t so keen. Although if the fish is covered in a sauce then he doesn’t mind to much. As this dish is mainly rice and tinned crab I would advice not freezing it. It could be eaten as leftovers though. As long as you put it in the fridge overnight. Then eat it the next day. It will be ok. However you decide to eat this dish, as always, please enjoy. Thank you xxx