Ingredients

• 1 crab shell
• broken up
• 300ml/10fl oz chicken stock
• 1 lemongrass stalk
• finely chopped
• 2 kaffir lime leaves
• finely shredded
• 1 long red chilli
• roughly chopped
• 2 shallots
• 1 roughly chopped
• 1 finely chopped
• 1 tbsp tomato purée
• 300ml/10fl oz vegetable oil
• 50g/1¾oz butter
• 75g/3oz arborio rice
• 1 tsp Thai green curry paste
• 5 tbsp Muscat wine
• 1 tbsp roughly chopped coriander
• 1 green chilli
• finely chopped
• 50ml/2fl oz double cream
• 50g/1¾oz picked brown crab meat
• 110g/4oz picked white crab meat
• 2 tbsp freshly grated parmesan
• 1 tbsp mascarpone
• 1 lime
• juice only
• 1 tbsp coriander cress

Directions

• Preheat the oven to 200C/400F/Gas 6.
• To make a stock
• place half of the crab shell in a saucepan. Add the chicken stock
• lemongrass and one kaffir lime leaf and gently heat.
• Place the rest of the crab shell on a roasting tin with the red chilli
• the roughly chopped shallot and tomato purée. Pour over all the vegetable oil
• then place in the oven for 30 minutes.
• Remove the crab from the oven
• mix well then carefully strain the oil into a sterilised jar and set aside.
• Heat a large frying pan or sauté pan until medium-hot. Add the butter
• the finely chopped shallot and the remaining kaffir lime leaf.
• Add the rice and stir well to coat in the buttery mixture
• then add the Thai green curry paste and wine and cook until the liquid has been absorbed and the rice is nearly dry.
• Strain the warm crab stock and add it to the rice a little at a time. Cook for 15-20 minutes
• or until the rice is tender and most of the stock absorbed.
• When the rice is tender
• stir in the chopped coriander
• green chilli
• cream and fold in the picked crab.
• Add the parmesan
• mascarpone and the lime juice. Check the seasoning and add more salt and pepper as required.
• Spoon onto serving plates then scatter with a little coriander cress and finish with a drizzle of the crab oil.