Blue crab risotto

Place the crab in 1.5% salt water and boil for 15 to 20 minutes, with the crab's back facing down

Remove from the water and once cooled, crack the crab shells and remove the meat and roe. Keep the crab shells as they will be used as a serving dish

Heat a pot, melt the butter and fry the onions, add the mushrooms cut into wedges and the zucchini, and fry over low heat

Add olive oil, salt, and pepper. When the ingredients have softened, add the Italian rice and stir-fry lightly. Add the white wine

Add 3 cups of boiling broth, add the flakes of blue crab meat and mix. Turn the heat to medium and set the timer for 18 minutes

Stir well and simmer until the liquid has reduced. Add the remaining broth in several batches. If the broth is too thick, add water instead of the broth to adjust the thickness. Add the cherry tomatoes cut into wedges and simmer further

After about 18 minutes, when the rice is cooked to the right consistency, al dente, turn off the heat and add the butter, Parmesan cheese, parsley, salt, and pepper. At this point, you can taste it and adjust the saltiness accordingly. Place it in the crab shell and top with crab roe, diced tomatoes, and parsley to taste