One of my favorite crab dishes is crab and corn risotto, except instead of shallots or onions I like to use leeks, their sweet and delicate flavor works extremely well with both the crab meat and the corn. A simple drizzle of some store bought pesto adds a pop of color and flavor. This recipe is to make the risotto, however, if you allow to cool and then cut into portion and sauté crisp on the surface just before serving. I also dust some julienned leeks and dust with a little seasoned flour and fried crisp for some added texture.
- Prep Time: 15m
- Cook Time: 30m
- Total Time: 45m
- Serves: 8
- Category: Appetizer, Brunch, Corn, Dinner, Entree, Holiday, Jack's Catch And Pacific Cove, Vegetables
Ingredients
- 8 ounces Special Crab Meat
- 4 ounces Container of Basil Pesto
- 1 TBS EVOO
- 3 TBS Butter
- 3 cups Vegetable or Low Sodium Chicken Stock
- 1/2 cup White Wine
- 1 cup Arborio Rice
- 1 Clove Garlic, minced
- 1 cup Leeks, white parts washed and diced
- 1 cup Frozen Sweet Corn
- S & P to taste
Instructions
- In a large heavy bottom pot over medium low heat add the 2TBS of EVOO and butter and allow to heat. Add the leeks, corn and garlic and cook until the garlic is fragrant but no color, about two minutes. Add the rice and stir to coat and cook until rice begins to toast and smell slightly nutty, about 3 minutes. Increase the heat to medium and add the wine. Allow the wine to almost fully cook off, stirring frequently. Begin add the stock 1 cup at a time and stir frequently until almost all of the liquid is absorbed before adding additional stock. Repeat this process until the rice is very al dente. Add the remaining 4 TBS of butter and stir to combine. Add the crab meat and gently fold to combine, using a rubber spatula, season to taste with salt and pepper. Transfer the risotto to a parchment lined full size sheet pan and spread the risotto evenly and allow to cool. Cut into portions and heat on a griddle to serve. Garnish with a drizzle of pesto.