Poached Crab and Herby Turnip Risotto with Chili Oil Drizzle

Stumped on what to make for dinner? Allow us to suggest a Poached Crab and Herby Turnip Risotto. It's easy, ultra flavorful, and just a little spicy from that chili oil drizzle.



  • ½ cup arborio rice
  • 4 cups broth of your choice
  • 3 tbsp. butter
  • 2 turnips, thinly sliced
  • 1 onion, diced
  • ¼ cup chopped fresh seasonal herbs
  • Drizzle of Fly By Jing Tribute Pepper chili oil
  • Kaneso Bonito Flakes, if desired
  • 1 portion Tanner Crab Legs from Alaska Home Pack


  1. It’s easiest to complete the recipe in two parts–start with the risotto. Sauté onions and turnips in plenty of butter.
  2. Stir in arborio rice, coating in butter. Ladle in broth slowly, stirring constantly.
  3. When risotto is creamy and soft, stir in a generous amount of butter and seasonal herbs.
  4. Poach the crab by boiling it for 5 minutes, then quickly transferring to an ice water bath. Drain.
  5. Plate by spooning risotto into a wide bowl, sprinkle bonito flake on top if using,  top with poached crab, and drizzling chili oil to taste. Enjoy!

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