Ingredients – 4 servings
Page 224, The Lebanese Kitchen
- 1 cooked crab or 150gms white and brown crabmeat
- 1 teaspoon, sumac
- juice of 1 lemon
- 1 bunch fresh coriander, chopped
- 1 litre hot fish stock
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups/350gms risotto rice
- 120ml white wine
- 2 tablespoons tahini
- salt and freshly ground white pepper
Put the crabmeat in a bowl and add the sumac, lemon juice and coriander and mix gently.
Pour the stock into a saucepan and bring to the boil over medium heat.
Heat the oil in a large saucepan, add the onion and cook over low heat for 5 mins until softened. Add the rice and coat, stirring for 1-2 mins until rice is coated. Pour in the wine, increase the heat and absorb the wine, add the stock a ladle at a time and absorb while stirring, taking 18-20 mins overall. At the end add the crab meat mixture and heat through. SEASON WITH SALT and pepper!
Chris Rea project on crab preparation
Jamie Oliver on crab preparation