Crab Cakes with Spicy Tomato Risotto and Lemon Chili Butter

This dish takes the classic Italian-American fra diavolo to new heights. Instead of pasta, we pair sweet, crispy crab cakes with a rich and creamy risotto infused with spicy tomato flavors. A dollop of lemon chili butter adds a bright, fiery finish, while a simple side salad brings freshness to every bite.

Perfect for a special dinner at home, this recipe combines luxurious ingredients and bold flavors. The risotto is cooked slowly to achieve its velvety texture and the crab cakes are pan-seared until golden. It’s a restaurant-quality meal that’s surprisingly achievable in your own kitchen.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

14 ounce Whole Peeled TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

10 ounce Crab CakesView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 2 cups water and the veggie stock concentrate to a gentle simmer in a small pot over low heat. Wash and dry all produce. Mince or grate the garlic. Halve, peel and mince the shallot. Pour the whole peeled tomatoes and their juices into a medium bowl; crush the tomatoes with your hands into small pieces. Zest the lemon, then quarter it.
2. Heat a large drizzle of olive oil in a large pan over medium heat. Add the garlic. Set aside 1 teaspoon of the minced shallot; add the rest to the pan. Cook until fragrant, about 2 minutes. Stir in the Arborio rice, dried oregano, a pinch of salt and ¼ teaspoon chili flakes (add up to ¼ teaspoon more if you like extra heat). Stir until the rice becomes translucent, about 30 seconds.
3. Add the warm stock to the rice, ½ cup at a time, stirring after each addition. Allow the rice to absorb most of the stock before adding more. Continue this process until the rice is just al dente, 20-25 minutes. Stir in the crushed tomatoes, ½ teaspoon sugar and ½ teaspoon salt. Increase the heat to medium-high and cook until the risotto is creamy, 5-7 minutes. Turn off the heat.
4. Once the risotto has been simmering for about 10 minutes, heat a large drizzle of olive oil in a medium pan over medium-high heat (preferably nonstick). Add the crab cakes and cook until browned and crispy, 4-6 minutes per side. Turn off the heat.
5. In a second medium bowl, whisk together the juice from 2 lemon wedges, a large drizzle of olive oil, the reserved shallot, ¼ teaspoon sugar and a pinch of salt and pepper. Add the mixed greens and toss until thoroughly coated. Place 2 tablespoons butter in a small microwave-safe bowl. Microwave on high until just softened, about 10 seconds (if melted, start over). Stir in half the lemon zest, a pinch of the remaining chili flakes and salt to taste.
6. Stir the Parmesan cheese and remaining 1 tablespoon butter into the risotto; season with salt and pepper. Divide the risotto between bowls. Top with the crab cakes and a dollop of lemon chili butter. Sprinkle with remaining lemon zest if desired. Serve with the salad and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use homemade crab cakes instead of store-bought?

Absolutely! Homemade crab cakes work perfectly. Just adjust the cooking time as needed based on their size and thickness.

How can I make this dish less spicy?

Reduce or omit the chili flakes in the risotto and lemon chili butter. You can also serve with extra lemon wedges to balance the heat.

What can I substitute for Arborio rice?

Carnaroli or Vialone Nano rice are excellent substitutes. Avoid long-grain rice as it won’t yield the same creamy texture.