This easy crab risotto recipe is quick to make for a mid-week supper and impressive enough for a dinner party, just don't tell them how easy it was to make!

Serves Four


  • 4 tablespoons of brown crabmeat
  • 250g white crabmeat
  • A few dashes of Tabasco
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 100g cold butter cubed
  • 1 small onion
  • 350g risotto rice
  • 200ml white wine
  • 1.4ltrs vegetable stock 
  • A handful of chopped fresh basil, plus more to serve.


Put the brown crab meat in a mini-processor with the Tabasco and lemon juice and blitz to combine. Check the seasoning.

Heat the oil and 50g of the butter in a large pan over a medium heat. Add the onion or shallots and cook, stirring for about 2 minutes, until soft and translucent. Stir in the rice and cook for a further 2 minutes.

Turn up the heat and add the wine. Bubble rapidly for about 2 minutes to cook off the alcohol, then reduce the heat to medium and begin adding the hot stock, a ladleful at a time, stirring continuously. Allow each addition to be absorbed before adding the next, until al dente – it should take about 18 minutes.

Add the blitzed brown crab meat and cook for another 3 minutes. Remove from the heat and stir in the remaining butter, white crab meat and basil.

Serve immediately, garnished with basil leaves.


Recipe and picture

Tags: CRAB