Crab Cakes Over Garlic Herb Risotto with Lemony Zucchini Ribbons

This dish brings together the best of land and sea: tender, creamy risotto infused with garlic and herbs, topped with golden, crunchy crab cakes. The bright, lemony zucchini ribbons cut through the richness, while a dollop of homemade tarragon aioli adds a fresh, herby finish.

Perfect for a special dinner or a cozy night in, this recipe is surprisingly simple to make. The risotto is cooked slowly with stock, allowing the Arborio rice to release its starches for that signature creamy texture. Meanwhile, the crab cakes are coated in panko and pan-fried until perfectly crisp. A quick marinade of zucchini ribbons with lemon and olive oil brings a refreshing contrast. Finish with a drizzle of tarragon aioli for a restaurant-quality meal at home.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Crab CakesView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

6 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

Pepper (to taste)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 4 cups water, stock concentrates and a pinch of salt to a simmer in a small pot over low heat. Wash and dry all produce. Mince garlic. Zest and quarter the lemon. Trim ends from zucchini; using a peeler, shave lengthwise into ribbons until you reach the seedy core. Dice the core. Halve, peel and dice the onion.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add diced zucchini core and onion; cook, stirring, until softened, 1-2 minutes. Stir in rice, 2 tablespoons butter, half the garlic and half the Italian seasoning. Cook, stirring, until rice is translucent, 1-2 minutes.
3. Add the warm stock mixture to the rice, ½ cup at a time, stirring after each addition. Allow rice to absorb most of the stock before adding more. Continue until rice is al dente and creamy, about 30 minutes. (If you run out of stock, use hot water.) Turn off heat.
4. Meanwhile, pick tarragon leaves from stems; discard stems and mince leaves. In a medium bowl, combine zucchini ribbons, juice from 2 lemon wedges, a drizzle of olive oil and a pinch of salt and pepper. In a small bowl, combine mayonnaise, half the lemon zest, a squeeze of lemon juice, a pinch of tarragon and the remaining garlic (to taste). Season with salt and pepper.
5. Place panko on a plate. Pat crab cakes dry with paper towels; gently press both sides into panko to coat. Season with salt and pepper. Once risotto has simmered for 20 minutes, heat a drizzle of olive oil in a medium pan over medium-high heat. Add crab cakes and cook until browned and crispy, 4-6 minutes per side. Transfer to a paper-towel-lined plate.
6. Stir remaining 2 tablespoons butter into the risotto; season with salt, pepper and a pinch of Italian seasoning if desired. Divide risotto between bowls. Top with crab cakes and zucchini ribbons (discard any liquid). Drizzle crab cakes with aioli. Garnish with remaining lemon zest and tarragon. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice for the risotto?

Arborio rice is ideal for risotto because of its high starch content, which creates a creamy texture. You can substitute with Carnaroli or Vialone Nano, but avoid long-grain rice.

How do I store leftovers?

Store leftover risotto and crab cakes separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave.

Can I make the aioli ahead of time?

Yes, the tarragon aioli can be prepared up to a day in advance and stored in the refrigerator. Stir before serving.