CRAB & MUSHROOM RISOTTO

 
 

 By Mary Parks | 45 minutes

Green Crab stock adds the perfect savory punch to this classic dish. In this recipe, we go over how to make a quick green crab stock alongside the risotto. Plus you can use your leftover stock for a wide variety of recipes. 

We recommend adding frozen peas, pea shoots, and perhaps a little parmesan to the mix for a burst of freshness and umami. 

Materials & Ingredients

Stock

  • large stock pot

  • mallet, rolling pin, or metal spatula 

  • water

  • 2-3 pounds of green crabs, rinsed clean

  • 2 Tbsp salt

Risotto

  • sauté pan or wok

  • 2 Tbsp butter

  • 12 ounces mushrooms, sliced or whole

  • ½ white or yellow onion, thinly sliced

  • 1 Tbsp garlic paste

  • 1 cup arborio rice

  • 3 cups of green crab broth

  • ½ cup of white wine, dry vermouth, or extra broth 

  • black pepper

  • salt to taste

  • lemon juice and zest

  • optional: parmesan, pea shoots, or frozen peas 

Instructions

  1. Bring ~8 cups of water to a boil with 2 Tbsp of salt then add green crabs when the water is boiling. 

  2. Once the green crabs have turned red, crush the crabs using a mallet, metal spatula,  or rolling pin and allow the stock to cook on the side on medium heat.  

  3. Add mushrooms to your sauté pan on medium heat. If you’re using sliced mushrooms or Portobello mushrooms add a little butter to the pan. If you’re using a drier mushroom such as beech mushrooms, porcini mushrooms, clamshell mushrooms, or oyster mushrooms avoid using oil in your pan. Sauté until mushrooms develop color for 4-6 minutes then remove and set aside. 

  4. Optional: for an extra burst of flavor, add 2-3 green crabs from your stock pot in while cooking the mushrooms. 

  5. To the same pan add butter and sliced onions. Cook and stir until the onions become translucent then add garlic paste and rice. 

  6. Add rice to the pan, constantly shirring for roughly 5 minutes until the rice browns to a caramel color. 

  7. Add 1 tsp of salt and wine or a half cup of stock directly from the simmering pot, stirring constantly until the liquid is absorbed fully. Repeat this process with a half cup of broth, only adding additional broth until the rice has fully absorbed it. This will take about 20 minutes in total to reduce 3.5 cups of liquid. 

  8. In the last few minutes of adding broth, add freshly cracked pepper and lemon zest. If using frozen peas, add them in. 

  9. Stir in mushrooms, lemon juice, and mushrooms. Taste and add salt to taste. 

  10. Optional: garnish with pea shoots, green crab roe, or green crab legs. 

  11. Allow your stock to cool then strain for later use. You can allow the stock to simmer for up to 4 hours for a more intense flavor. 

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This recipe was developed for a live-cooking demo with the Nantucket Land Council and Maria Mitchell Association for the second annual Nantucket Green Crab Week.