This Easy Crab Risotto is made using jumbo lump crab seasoned with Old Bay and served with creamy rice. The dish is prepared with seafood stock, white wine, freshly grated Parmesan cheese, and served with asparagus.
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You will also love my Shrimp Risotto recipe.
What is Risotto
It’s a classic dish made from a specific type of short-grain rice called Arborio rice. The rice is cooked in broth or stock until it reaches a creamy consistency. Other ingredients such as onions, garlic, white wine, cheese, and various meat, seafood, or vegetables may also be added to the dish.
Risotto is typically served as a main course, and it is often topped with additional cheese or herbs like parsley. It is a popular dish in Italian cuisine.
What Type of Rice to Use
Arborio rice is what to use for this dish and is readily available in most grocery stores. The best type of rice to use is a short-grain that is high in starch content, such as Arborio, Carnaroli, or Vialone Nano rice.
These types of rice have a high starch content which is released during the cooking process, creating the perfect creamy texture.
What Type of Crab to Use
Fresh or canned lump crab meat is the best to use. This type of meat is prized for its sweet flavor, tender texture, and large, uniform chunks. Fresh lump crab meat is typically sold in containers or cans and can be found in the seafood section of most grocery stores. Check out our post, What is Lump Crab Meat.
I like to use jumbo lump crab meat which can come from a variety of species, including blue crabs, Dungeness crabs, and king crabs. The meat comes from the largest muscles in a crab’s body, located in the back swimming legs. These muscles contain large, firm pieces of meat and are considered to be the highest quality and most luxurious part of the crab.
Seafood Stock
You can make the dish using any type of broth or stock including seafood, chicken, or vegetable. Making it with seafood stock provides an immense boost in flavor throughout the dish. It provides a rich and flavorful base for the dish that enhances the natural sweetness of the crab meat.
My Homemade Seafood Stock recipe is made by simmering seafood (usually the shells of shrimp, lobster, or crab) along with aromatics such as carrots, celery, and herbs in water. If using crab shells the broth is filled with crab flavor.
The stock adds a depth of flavor that would be difficult to achieve using plain water, chicken stock, or vegetable stock. I highly recommend using crab stock or seafood stock in the recipe. They can be difficult to find in stores.
How to Make Crab Risotto
Full detailed instructions are below in the recipe card.
- Add olive oil and butter to a saucepan or pot on medium heat. Add garlic and onions and saute until soft and fragrant.
- Add in rice and stir until the rice is coated.
- Pour in wine and stir until the wine is absorbed.
- Add in 1 cup of broth/stock. Stir until the liquid is absorbed. Continue to add in the broth 1/2 cup at a time ensuring the broth is absorbed before adding more.
- Use enough broth to cook the rice until al dente. Remove the rice from heat and stir in the Parmesan reggiano cheese, lump crab, Old Bay Seasoning, fresh lemon juice, salt, and pepper to taste.
Instant Pot
Making risotto in the Instant Pot is foolproof. It’s the only way I make it because it’s so easy. Like grits, risotto can be a little troublesome for those who aren’t great in the kitchen. If you have one, I recommend using the Instant Pot instructions provided in the recipe card below.
Substitutions and Add-Ins
- Shrimp
- Chicken
- Bacon
- Pancetta
- Asparagus
- Mushrooms
- Peas
- Butternut Squash
- Spinach
- Parsley
- Fresh Lemon
- Freshly Grated Cheese (Parmesan, Pecorino Romano, Gorgonzola, or Fontin.)
- Red Pepper Flakes
- Truffle Oil
- Pine Nuts
How to Store Leftovers
When storing leftover risotto, keep in mind the rice will continue to absorb liquid and thicken as it cools. To prevent the risotto from becoming too dry and sticky, stir in a little bit of water or broth before storing it in the refrigerator.
Leftovers can be stored in the refrigerator, tightly sealed and covered, for up to 3-4 days.
How to Reheat
To reheat, add a little bit of water or broth to loosen it up and then heat it in a pan over medium-low heat, stirring frequently, until it is heated through.
You can also use the microwave, but be sure to stir it well and check the temperature frequently to prevent overcooking and it drying out.
What to Serve With it
Air Fryer Garlic Bread
Air Fryer Asparagus
Grilled Asparagus
Air Fryer Roasted Garlic
Roasted Brussels Sprouts with Garlic
More Crab Recipes
Creamy Crab Bisque
Seafood Boil in a Bag
Grilled King Crab Legs
Grilled Snow Crab Legs
Smoked Lobster Tail
Smoked Crab Legs
Crab Quiche
More Pasta Recipes
Scallops and Pasta
Cajun Shrimp and Sausage Pasta
Lobster Ravioli with Tomato Cream Sauce
Seafood Pasta Salad with Shrimp and Crab
Crab Risotto
Ingredients
- 1 teaspoon olive oil
- 1/2 cup chopped white onions
- 3 garlic cloves Minced
- 1 tablespoon unsalted butter
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine I recommend Pinot Grigio or Chardonnay.
- 3 1/2 cups seafood stock or broth You can use any type of broth.
- 1/2 cup grated parmesan reggiano cheese
- 1/2 -1 pound lump crab meat
- 1/2 -1 teaspoon Old Bay Seasoning Start with 1/2 teaspoon and adjust to taste.
- 1 tablespoon fresh lemon juice This was 1/2 lemon for me. Omit if you don't want lemon flavor.
Instructions
Stovetop Risotto
- I recommend following the instructions on the arborio rice. The package will have instructions for how to make risotto. It will likely resemble the following:
- Add the olive oil and butter to a saucepan or pot on medium heat. Add the garlic and onions and saute until soft and fragrant.
- Add in the rice and stir until the rice is coated.
- Pour in the wine and stir until the wine is absorbed.
- Add in 1 cup of broth/stock. Stir until the liquid is absorbed. Continue to add in the broth 1/2 cup at a time ensuring the broth is absorbed before adding more.
- Use enough broth to cook the rice until al dente. Remove the rice from heat and stir in the Parmesan reggiano cheese, lump crab, Old Bay Seasoning, fresh lemon juice, salt, and pepper to taste. Taste repeatedly adjust spices to suit taste as needed.
- Cool before serving.
Instant Pot Risotto
- Turn the Instant Pot on to the Saute function. Add 1 teaspoon of olive oil to the pot. Add the onions and garlic. Cook until soft and fragrant.
- Add the butter to the pot and allow it to melt. Add the rice to the pot. Stir for 1-2 minutes until the rice is coated in butter.
- Add the white wine and stock/broth to the pot and stir.
- Place the lid on top and seal. Manually adjust the timer to Manual > High-Pressure Cooking > 8 minutes cook time.
- When the pot indicates it has finished, Quick Release the Steam.
- Open the pot and add Parmesan reggiano cheese, lump crab, Old Bay Seasoning, fresh lemon juice, salt, and pepper to taste. Stir. Taste repeatedly adjust spices to suit taste as needed.
- Cool before serving.