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Vibrant yellow risotto with lots of lump crab meat and chopped chives on top. Crab risotto.

Creamy Crab Risotto Recipe (With Fresh Lump Crab)

Allie Hagerty
Creamy crab risotto made with lump crab, saffron, poblano pepper, and crème fraîche. A luxurious yet approachable seafood dish that’s perfect for special dinners.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Pasta
Servings 6 servings

Equipment

  • Medium saucepan
  • Medium pot or Dutch oven
  • Wooden spoon or spatula

Ingredients
  

  • 2 tablespoons Butter
  • 2 tablespoons Olive Oil
  • 2 cloves Garlic minced
  • 1 Poblano Pepper diced
  • 1 Onion diced
  • Pinch of Saffron Threads
  • 1 1/2 cups Arborio Rice
  • 1/2 cup Dry White Wine
  • 4 cups Stock Chicken or Seafood, warmed
  • 16 ounces Fresh Lump Crab Meat
  • 1/2 cup Creme Fraiche
  • Chives chopped, for garnish
  • Lemon Zest for garnish
  • Salt and Black Pepper to taste

Instructions
 

  • Heat the stock in a medium saucepan and keep it simmering over low heat.
  • In a medium pot or Dutch oven, heat the butter and olive oil over medium heat.
  • Add the diced onion, poblano pepper, and minced garlic to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened.
  • Stir in the saffron threads and Arborio rice, ensuring all grains are coated with the butter and oil mixture.
  • Pour in the dry white wine and cook for about 5 minutes, stirring constantly, until most of the liquid has been absorbed.
  • Begin adding the warm stock to the rice mixture, about 1/2 cup at a time, stirring frequently.
  • Continue adding stock gradually, allowing each addition to be absorbed before adding more. Cook the risotto for about 25-30 minutes, or until the rice is al dente.
  • Once the rice is cooked, stir in the creme fraiche, salt, and black pepper, adjusting seasoning to taste.
  • Gently fold in the lump crab meat, ensuring it is evenly distributed throughout the risotto. Cook for an additional 2 minutes to warm the crab meat.
  • If needed, add a little more simmering stock to achieve the desired creamy consistency.
  • Serve the lump crab risotto hot, garnished with chopped chives and a sprinkle of lemon zest.

Notes

Expert Tips from My Kitchen

  • Warm stock matters: Always keep your stock simmering so the risotto cooks evenly.
  • Stir often, but not nonstop: Gentle stirring releases starch for creaminess without breaking the grains.
  • Add saffron early: Blooming it in the hot rice and butter ensures maximum color and flavor.
  • Fold crab in last: This keeps the meat tender and prevents overcooking.
  • Taste as you go: Seasoning builds gradually—check salt after the crab and crème fraîche are added.

Serving Suggestions

  • Wine Pairing: Pour a crisp glass of Chablis or Vermentino for the perfect match.
  • Finish with flair: Top with a drizzle of good olive oil or a sprinkle of flaky sea salt.
  • Add luxe: A spoonful of caviar or lobster chunks turns this into a true showstopper.
  • Serve with sides: Pair with a light arugula salad or roasted asparagus to balance the richness.

Storage Instructions

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently on the stove with a splash of warm stock or water to restore creaminess.
  • Avoid freezing—risotto loses its texture when thawed.

Nutrition Facts

Calories: 392kcalCarbohydrates: 46gProtein: 18gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 53mgSodium: 1298mgPotassium: 297mgFiber: 2gSugar: 3gVitamin A: 662IUVitamin C: 23mgCalcium: 67mgIron: 3mg
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