Crispy Crab Cakes Over Creamy Garlic Herb Risotto with Lemon Zucchini Ribbons

There’s something magical about the combination of creamy risotto and crispy seafood. This dish takes it to the next level with panko-crusted crab cakes that add a golden crunch to every bite. The risotto is swirled with garlic, herbs, and butter, creating a luxurious base that perfectly complements the sweet crab.

To brighten things up, we’ve added lemon-marinated zucchini ribbons that cut through the richness with a fresh, tangy note. A drizzle of homemade tarragon aioli ties everything together, making this meal elegant enough for company but simple enough for a busy weeknight.

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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

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, bring 4 cups water, the veggie stock concentrates, and a pinch of salt to a gentle simmer over low heat. Keep warm while you prepare the other ingredients.
2. Wash and dry all produce. Mince the garlic. Zest the lemon, then cut it into quarters. Trim the ends off the zucchini. Using a vegetable peeler, shave the zucchini lengthwise into ribbons, stopping when you reach the seedy core. Dice the core. Peel and dice the onion.
3. Heat a drizzle of olive oil in a large pan over medium heat. Add the diced zucchini core and onion. Cook, stirring, until softened, about 1-2 minutes. Stir in the Arborio rice, 2 tablespoons of butter, half the minced garlic, and half the Italian seasoning. Cook, stirring, until the rice becomes translucent, about 1-2 minutes.
4. Begin adding the warm stock to the rice, about ½ cup at a time, stirring frequently. Wait until the rice absorbs most of the liquid before adding the next addition. Continue this process until the rice is al dente and creamy, about 30 minutes. (If you run out of stock before the rice is done, use hot water.) Once done, turn off the heat.
5. While the risotto cooks, prepare the toppings. Pick the tarragon leaves from the stems; discard stems and mince the leaves. In a medium bowl, combine the zucchini ribbons, juice from 2 lemon wedges, a drizzle of olive oil, and a pinch of salt and pepper. Toss gently. In a small bowl, mix the mayonnaise, half the lemon zest, a squeeze of lemon juice, and a pinch of minced tarragon and the remaining garlic (to taste). Season with salt and pepper. Set aside.
6. Place the panko breadcrumbs on a plate. Pat the crab cakes dry with paper towels, then gently press both sides into the panko to coat. Season with salt and pepper. After the risotto has simmered for about 20 minutes, heat a drizzle of olive oil in a medium pan over medium-high heat. Add the crab cakes and cook until browned and crispy, about 4-6 minutes per side. Transfer to a paper-towel-lined plate.
7. Stir the remaining 2 tablespoons of butter into the risotto. Season with salt, pepper, and a pinch of the remaining Italian seasoning if desired. Divide the risotto between bowls. Top with the crab cakes and the zucchini ribbons (discard any liquid that has accumulated). Drizzle the crab cakes with the tarragon aioli. Garnish with the remaining lemon zest and tarragon, if desired. Serve with any remaining lemon wedges on the side.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Peeler

OXO Good Grips Swivel PeelerView on AmazonSpring Chef Premium Swivel Vegetable Peeler, Soft Grip Handle and Ultra Sharp Stainless Steel Blades - Perfect Kitchen Peeler For Veggie, Fruit, Potato, Carrot, Apple - BlackView on AmazonFUHUY Vegetable, Apple Peelers for kitchen, Fruit, Carrot, Veggie, Potatoes Peeler, Y-Shaped and I-Shaped Stainless Steel Peelers, with Ergonomic Non-Slip Handle & Sharp Blade, Good Sturdy (2PCS)View on Amazon

Small pot

SENSARTE Nonstick Saucepan with Lid, 1.5 Quarts Small Pot with Swiss Granite Coating, Stay-cool Handle, Multipurpose Handy Sauce Pot Small Kitchen Cooking Pot, Induction Comptable, PFOA FreeView on AmazonCuisinart 1.5 Quart Sauce Pan with Cover, Stainless Steel Pot with Lid, Small Kitchen Pots, Dishwasher Safe, Compatible with Induction, Electric, Gas Cooktops, Oven Safe Saucepan, Cool Grip HandlesView on AmazonCuisinart 8919-14 Professional Series 1-Quart Saucepan with Cover, Stainless Steel, Mirror FinishView on Amazon

Large pan

SENSARTE Nonstick Frying Pan Skillet with Lid, 12 Inch Large Deep Frying Pan, 5 Qt Non Stick Saute Pan with Cover, Induction Pan, Healthy Non Toxic Cooking Pan with Helper Handle, PFOA PFOS FreeView on AmazonFarberware Dishwasher Safe Nonstick Jumbo Cooker Chef's Pan with Lid and Helper Handle, Kitchen Cookware, 6-Quart, BlackView on AmazonSNOWCLAD Frying Pans Nonstick with Lid,Hybrid Non Stick 5 Quart Saute pan,PFOA Free Cookware,Stainless Steel skillet,12 inch Deep Saute Pan,Dishwasher&Oven Safe,Works on All CooktopsView on Amazon

Medium bowl

DOWAN 22 OZ White Ceramic Bowls Set of 4 - Perfect for Soup Bowls for Kitchen, Cereal Bowl, Ramen Bowl, Microwave Safe for Oatmeal, Fruit,Salad and Rice Bowl - Dishwasher & Microwave SafeView on AmazonMASTERCOOK Plastic Bowls Set of 6 – 15oz Multipurpose Deep Plates Salad and Pasta Bowls Ideal for Home, Kids, Parties – Stackable Bowl for Kitchen – Non-BPA and Food Grade – Cute ColorsView on AmazonMALACASA 26 OZ Porcelain Soup Bowls Set of 4, White Ceramic Bowls for Kitchen, Cereal Bowl for Oatmeal, Fruit, Salad, Ramen and Rice Bowl -Dishwasher & Microwave Safe BowlsView on Amazon

Small bowl

Kaytee Stoneware Ceramic Pet Hamster Bowl, Brown, 3-InchView on AmazonDipping Bowls, Soy Sauce Dish Ceramic, 3 OZ Small Serving Bowls for Side Dishes Vintage Blue Stylish Design, Set of 6 Mini Appetizer Plates for Condiment Sushi Ketchup BBQ Party, 4 InchView on AmazonFarielyn-X 3.5in 4oz Small Glass Bowls, Mini Glass Containers, Ramekins, Prep, Pinch Bowl, Stackable Condiment Containers, for Prep, Dips, Nuts, Snacks, Candy Meal Prep Bowls, Dessert BowlsView on Amazon

Medium pan

CAROTE Non Stick Frying Pan Skillet, Omelet Pan, Healthy Non Toxic Granite Chef Pan, Induction Compatible Egg Frying Pan with Heat-Resistant Handle, PFOA-Free,Cream White, 8"View on AmazonSENSARTE Nonstick Frying Pan Skillet, Swiss Granite Coating Omelette Pan, Healthy Stone Cookware Chef's Pan, PFOA Free (9.5 Inch)View on AmazonESLITE LIFE Nonstick Ceramic Frying Pan Skillet, Non-Toxic Egg Omelette Kitchen Cooking Pans Compatible with All Stovetops (Gas, Electric & Induction), PTFE & PFOA Free (White, 8'')View on Amazon

Paper towels

Scott Paper Towels, Choose-A-Sheet, 6 Double Rolls = 12 Regular Rolls (108 Sheets Per Roll)View on AmazonAmazon Basics 2-Ply Flex-Sheets Paper Towels, 12 Basics Rolls = 40 Regular Rolls, Everyday Value with 150 Sheets per Roll, Packaging May VaryView on AmazonBounty Quick-Size Paper Towels, White, 8 Family Triple Rolls = 27 Regular RollsView on Amazon

Plate

Quatish 24 Piece Plates and Bowls Sets for 6, Unbreakable Dinnerware Sets, Dish Set for Camping, Dishwasher Microwave Safe, Outdoor Kitchen and Apartment Dorm Dinning RV Essentials, BlackView on AmazonAmazon Basics 6-Piece White Dinner Plate Set, Microwave and Dishwasher Safe for Everyday Use, 10.5 inchesView on AmazonCorelle Vitrelle 8-Piece Dinner Plates Set Triple Layer Glass and Chip Resistant, Lightweight Round Plates, Winter Frost WhiteView on Amazon

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 another short-grain rice like Carnaroli or Vialone Nano, but avoid long-grain rice.

How do I know when the risotto is done?

The risotto is ready when the rice is al dente—tender but still with a slight bite—and the overall texture is creamy and slightly loose. It should not be too thick or dry.

Can I make the tarragon aioli ahead of time?

Yes, the aioli can be prepared up to a day in advance. Store it in an airtight container in the refrigerator. Stir before using.