Cromer Crab with Asparagus

Serves2

We are lucky in the East Midlands because in many of our markets there will be a fish van with fish from the East coast. Make the most of it by mixing this popular crab with your local asparagus!

1 dressed Comer crab
150ml dry white wine
1 lemon cut in wedges
500ml of fish stock
Half of an onion
250g asparagus
150g risotto rice
20g butter and a glug of olive oil

Boil the stock and add trimmed asparagus and cook for 4 minutes (or until tender).
Remove asparagus with a slotted spoon and keep warm.
Remove stock from heat.
Heat butter and oil in a medium pan add the onion and fry for 3 minutes.
Add the rice and cook for 2 minutes.
Pour in the wine and cook until the liquid is absorbed.
Start adding the stock, a ladle at a time, waiting each time until the rice is absorbed. Stir occasionally. This will take about 15 minutes.
Add the asparagus and crab meat. Cook for 2 minutes until heated through
Season and garnish with some extra spears, lemon wedges and herbs of your choice.

 

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