• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups light cream
• 1/4 tablespoon cayenne pepper
• 1 tablespoon Dijon mustard
• 1 cup Carnaroli or Arborio rice
• Salt and freshly ground black pepper
• 2 tablespoons minced flat-leaf (Italian) parsley
Preparation Instructions
1. Sauté the mushrooms and 2 tablespoons of butter in a skillet over medium-high heat until tender and lightly browned, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
2. Add the white wine to the skillet and stir just to draw up any remaining cooking juices and flavors from the mushrooms, then pour the wine into a medium saucepan.
3. Add the chicken stock to the saucepan with the wine and bring just to a boil over medium-high heat. Immediately reduce the heat to low and keep warm..
4. Melt the remaining 2 tablespoons butter in a medium, heavy saucepan over medium heat, add the onion, and stir until tender and aromatic, about 3 minutes. The onion should soften but not brown.
5. Add the rice and stir gently until it is evenly blended with the onion.
6. Scoop about 1 cup of the warm chicken stock into the rice and cook, stirring constantly, until the rice has absorbed most of the liquid, 3 to 5 minutes.
7. Repeat the process once more, adding another cup of liquid. Continue adding the stock, 1/2 cup at a time, stirring the rice constantly until most of the liquid is absorbed before adding the next, until the risotto is thick and creamy and the rice tender but not too soft - there should still be a bit of resistance at the center of each grain. You may not need every drop of the stock; total cooking time will be 30 to 40 minutes.
8. Pick over the crabmeat to remove any bits of shell or cartilage; if using king crab meat, cut the shelled leg portions into 1/4 inch pieces.
9. Add the crab to the risotto along with the sautéed mushrooms and stir just to warm them through.
10. Season the risotto to taste with salt and pepper, spoon it into warmed shallow bowls, and sprinkle the parsley over it. Serve immediately.
• 1/2 pound Dungeness crab meat, picked through for shells and broken into flakes
• 2 tbsp chopped green onion
• 1 tbsp chopped parsley
• 2 eggs, slightly beaten
• 1 tsp Worcestershire sauce
• 1/4 cup unbleached flour
• 2 tsp baking powder
• 1/8 tsp salt
• 3 tbsp butter or olive oil (or a mixture of both)
• Lemon wedges for serving
Preparation Instructions
1. Mix together crab, green onions, parsley, red pepper, eggs and Worcestershire.
2. Sift together the flour, baking powder and salt and stir into the crab mixture just until blended.
3. Heat the butter or oil in a heavy skillet over medium-high heat until very hot, but not smoking.
4. Drop the crab mixture into the oil by spoonfuls to make your desired size fritters, being careful not to crowd them.
5. Cook for about 2 minutes on each side, or until golden brown. With a spatula, turn them and cook on the other side.
6. Remove to paper towels and place in a low oven until all the fritters are cooked and you are ready to serve them.
• 2 Cups crab meat
• 2 Cups lettuce leaves, shredded
• 1 Celery stalk, sliced
• 6 Radishes, sliced
• 1/4 Cup green onion, sliced
• 2 Hard-cooked egg whites, sliced
• 1/4 Cup low-fat Thousand Island salad dressing
• 1 Tomato, cut in wedges
• 1 Lemon, cut in wedges
Preparation Instructions
1. Place shredded lettuce in four small salad bowls.
2. Add celery, radishes, onions, and crab. Place egg white slices on top of salad. Drizzle with salad dressing.
3. Garnish with tomato and lemon wedges.
• 1 lb Alaskan Spot Shrimp, peeled and deveined
• 1/2 tablespoon olive oil
• 1/2 cup mushrooms, thinly sliced
• 1/4 cup green onion, minced
• 1 clove garlic, minced
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 cup dry sherry
• 1/4 cup parsley, chopped
Preparation Instructions
1. Heat oil in a large frying pan. Sauté mushrooms, onion, garlic, pepper and salt until mushrooms are tender.
2 Add shrimp and sherry; Cook over very high heat until sherry is reduced by half. When finished, there should be only a very light brown sauce glazing the shrimp.
3. Sprinkle with parsley.
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