It’s mid May and the waters around South Devon have warmed up slightly after the cold winter. This is a simple, Springtime meal to satisfy those taste buds now that crab is back in season.

The warmer waters mean that Salcombe crabs are venturing out from their mini hibernation in the mud and from under rocks to satisfy their appetites and build themselves up to full strength. As the crabs eat more food, each crab will yield greater amounts of meat as we build up towards a crescendo in Autumn. Time to get going with some creative crab recipes such as this one below. If you feel like adding some richness to the recipe, add some brown crab meat for a real punch of flavour.

Print Recipe
Crab and Pea Risotto with Basil
Tasty crab and pea risotto recipe that you will just simply love!
Course Main Dish
Cuisine British
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
Course Main Dish
Cuisine British
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
Instructions
  1. Heat a small knob of butter and 1 tbsp olive oil in a wide, shallow pan and fry the onion for 5 minutes. Add the rice, garlic and chilli, stir for 2 minutes, then splash in the wine and let it bubble away.
  2. Pour in a third of the stock then simmer, stirring occasionally, until it is absorbed into the rice. Repeat twice until the rice is tender and creamy - about 15-20 minutes in all.
  3. Tip in the peas for the final minute or two, then take the pan off the heat and swirl in the mascarpone, lemon zest and a squeeze of juice. Cover the pan and leave for 5 minutes. To serve, fold in the crabmeat and some torn basil leaves, then season. Serve with more basil and lemon wedges.
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