PARMA HAM WRAPPED BUSTER CRAB

Ingredients:

4 to 6 small Louisiana softshell (buster) crabs
Thin slices of Parma Ham
2 Tbsp. butter
2 Tbsp. minced shallots
1 tsp. chopped garlic
3 each basil stems (reserve the leaves)
1/2 cup diced tomatoes, ripe
1/4 cup white wine
2 cups partially cooked risotto
1/3 to 1/2 cup crab stock
Kosher salt to taste
Fresh ground black pepper to taste
3 Tbsp. Parmesan Reggiano cheese
Chiffonade of basil leaves from 3 sprigs
2/3 cup Louisiana jumbo lump crab meat

Chef: Wolfe's of New Orleans

Wrap each crab in individual slices of ham. Sear in pan with butter on each side until golden brown. In a medium hot sauté pan melt ½ the butter, add shallots, garlic, tomato and basil stems. Sauté 3½ to 4½ minutes until it starts to get a little color. Add white wine and reduce. Add pre-cooked risotto and stir in crab stock. Cook until risotto is tender but al dente. Season with kosher salt & fresh ground black pepper. Finish with the other ½ of the butter, Parmesan Reggiano cheese, chiffonade of fresh basil and jumbo lump crabmeat. Reseason.