Halibut Recipe
Alaska Halibut
Series: King Crab

Creamy King Crab Risotto

An Alaskan King Crab recipe from Great Alaska Seafood.

Prep Time:
30 minutes
Cooking Time:
40 minutes
From the recipe files of
King Crab, Champagne and Vanilla Risotto: elegant!

Seafood Ingredient: Alaska King Crab from Great Alaska Seafood (these come pre-cooked)

Buy Crab legs on our King Crab Page

  • 2 1/2 cups king crab broth, or more, as needed (*)
  • 2 tablespoons butter, plus 1 Tbsp more to finish the risotto
  • 1/2 cup finely chopped shallots (or mild onion)
  • 1/4 cup capers
  • (option - 1/4 cup marinated artichoke hearts)
  • 1 cup Arborio rice
  • 1 cup champagne (or dry white wine)
  • Zest of one lemon
  • 1 vanilla bean (has a deeper, richer, not-so-fruity flavor)
  • 1 tsp sugar
  • Salt and pepper (I like to use white pepper) to taste
  • 1/2 cup finely grated parmesan
  • 1 lb shelled cooked king crab meat

  1. Heat the crab broth in a pot and keep it on medium heat while making the risotto.
  2. In a 3-4 quart pan over medium/high heat, sauté shallots on in the butter until softened and slightly browned, 5-6 minutes. Add rice and stir until rice is opaque and shallots are limp, about 3 minutes.
  3. Add champagne and cook, uncovered until absorbed, stirring constantly. Add the heated broth one cup at a time cooking until each cup is absorbed, stirring constantly. This will produce a risotto which is cooked al dente. If you prefer a softer texture, add one addition cup of broth and cook until absorbed, stirring constantly.
  4. About half-way through the cooking process, split the vanilla bean lengthways and scrape the seeds with the back of a knife right into the rice. Then season with sugar, salt and white pepper. Continue adding broth. Total cooking time is approximately 25 minutes.
  5. Take off heat and gently add the extra tablespoon of butter, the grated parmesan cheeses, capers, artichoke hearts, the lemon zest and the crab meat. Let stand 5 minutes and serve with a sprinkling of parmesan cheese and a pinch of lemon zest.
* Crab Broth:
Approximately 2 pounds king crab legs or pieces (cracked)
  • 4 quarts water
  • 1 onion, coarsely chopped
  • 1 stalk celery, cut in big chunks
  • 1 carrot, cut in big chunks
  • 1 chopped tomato
  • 1 clove garlic
  • 1 dried bay leaf
  • 2 teaspoons black peppercorns
  • Kosher salt
Place all ingredients (except for the crab) in a 6- to 8-quart stockpot and cover with the water. Bring to a boil. Reduce the heat so the stock cooks at a fast, steady simmer. Add the crab and let the stock simmer and cook down for about 1 hour. Season the stock with salt. Use This crab for the Risotto.
Bon Appetite'

salmon, crab, scallops

Buy seafood direct from Alaska!
Order on-line
Call toll free:

Great Alaska Seafood

Other seafood recipe directories:
seafood recipes


View Cart
order tracking