Risotto with crab and coriander

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


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