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Rock Crab Risotto
High Protein

Rock Crab Risotto

By: Larry's Catch 4.82(28 reviews)

Creamy rock crab risotto with lemon, Parmesan, and fresh herbs — rich, flavourful, and perfect for a gourmet meal.

TIME
TIME
—
SERVINGS
SERVINGS
4 ppl
DIFFICULTY
DIFFICULTY
Chalenging
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Ingredients

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  • 1 lb (450 g) cooked and shelled rock crab meat
  • 1 cup arborio rice
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1–2 cloves garlic, minced
  • ½ cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • ½ cup warm chicken or seafood stock (more as needed)
  • Zest and juice of 1 lemon
  • 2 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: microgreens or additional Parmesan

Instructions

  1. Heat 2 tbsp olive oil in a saucepan over medium heat. Add 1 small finely chopped onion and sauté until translucent.
  2. Add 1 cup arborio rice and toast for 1–2 minutes until the edges are translucent.
  3. Gradually add warm chicken or seafood stock, ½ cup at a time, stirring continuously until absorbed. Continue until the rice is creamy but al dente, about 18–20 minutes.
  4. Stir in 1 lb (450 g) cooked rock crab meat, ½ cup grated Parmesan, 2 tbsp butter, lemon zest, and 1–2 tbsp lemon juice. Gently fold to combine.
  5. Season with salt, pepper, and fresh chopped parsley. Serve immediately, garnished with extra Parmesan and microgreens if desired.

Nutrition Values

Per serving (200 g)
  • Calories: 380 kcal
  • Total Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 11 g
  • Cholesterol: 50 mg
  • Sodium: 650 mg
  • Total Carbohydrates: 34 g
  • Dietary Fiber: 2 g
  • Sugars: 4 g
  • Protein: 28 g
  • Vitamin A: 10% DV
  • Vitamin C: 25% DV
  • Calcium: 15% DV
  • Iron: 15% DV

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