2 Tbsp fine salt
1 blue swimmer crab
3 cups chicken stock
2 Tbsp extra virgin olive oil
1 white onion, finely diced
3 cloves garlic, crushed
2 fresh bay leaves
Finely grated zest and juice of 1 lemon
1 cup arborio rice
2 tsp fish sauce
Sea-salt flakes and freshly ground black pepper, to season
40g unsalted butter
1⁄2 bunch chives, finely chopped
Extra lemon wedges, to serve
Bring a large saucepan of water to the boil. Add fine salt and crab. Cook for 7 minutes or until just cooked through. Drain, reserving 3 cups of the liquid, and transfer crab to a bowl of iced water. Crack crab and extract meat. Reserve shell. Set meat aside.
Combine reserved cooking liquid, shell and stock in same pan and put over a medium heat. Simmer for 15 minutes or until reduced to 3 cups. Strain and discard solids. Set aside.
Heat 1⁄2 of the oil in a large deep frying pan over a medium heat. Add onion, garlic, bay leaves and lemon zest. Cook for 3 minutes or until aromatic. Transfer to a bowl and set aside.
Heat remaining oil in same pan. Add rice and cook for 3 minutes or until light golden. Pour
in fish sauce and 1⁄3 of the reserved crab stock. Bring to a simmer, without stirring. Once liquid is absorbed, add another 1⁄3 of the stock and lemon juice and simmer, without stirring. Shake pan, then add remaining stock and simmer, without stirring, until rice is just tender.
Season with salt and pepper. Stir in crab meat, onion mixture, butter and chives. Serve immediately with lemon wedges.