Kevin Maxey Jumbo Lump Crabon

Kevin Maxey
W Hotel 2440 Victory Park Lane,
Dallas, TX 75219
(214) 397-4111

Biography & Interview »

Chef Kevin Maxey
Craft | Dallas

Never has a sparse plate of barely-dressed pasta felt as sensual as Kevin Maxey's Kabocha squash-filled tortellini with chestnut honey, sage and parmesan. Kevin's understated presentations and flavors find their way into simple, unpretentious roulades, risottos, and galantines that never crowd the palate, or the plate, with too many fussy flavors. His crab risotto, rich with layers of lemony sorrel and lemon confit, creates the illusion of being absolutely effortless while exploring how a minimum of flavors can play off each other and stand alone all in the same dish (and sometimes even the same mouthful). With mentors like John Schaefer, Damon Wise, and Akhtar Nawab, it’s no wonder.

Jumbo Lump Crab Risotto with Lemon Confit and Sorrel
Chef Kevin Maxey of Craft – Dallas, TX
Adapted by

Yields: 5 Servings


    Lemon Confit:
  • 1 Tablespoon sugar
  • 1 Tablespoon salt
  • 2 lemons, very thinly sliced
  • 2 shallots, very thinly sliced
  • Olive oil

    Shallot Confit:
  • 2 shallots, minced
  • 2 Tablespoons butter
  • Salt and pepper

    Crab Salad:
  • 1 pound Jumbo Lump Crab, picked
  • 1/4 cup toasted pine nuts
  • 1/4 cup lemon confit, chopped
  • 1/4 cup sorrel, chiffonade
  • 1/4 cup chives, minced
  • 1/4 cup shallot confit
  • Olive oil, to taste
  • Lemon juice, to taste
  • Salt and pepper

  • Olive oil
  • 1 small yellow onion, diced
  • 1 small leek, diced
  • 2 cups Carnaroli rice
  • 2 cups white wine
  • 2 quarts warm shrimp stock
  • Salt and pepper

    To Assemble and Serve:
  • 2 Tablespoons brown butter


For the Lemon Confit:
Combine the sugar, salt, lemons and shallots and cover with olive oil. Allow to sit for 2 weeks before using, then remove the solids and chop. Reserve the oil.

For the Shallot Confit:
Cook the shallots in butter over low heat for 15 minutes. Season with salt and pepper.

For the Crab Salad:
Combine the crab, pine nuts, lemon confit, sorrel, chives and shallot confit. Season lightly with olive oil, lemon juice, salt and pepper. Allow to sit for 30 minutes before serving.

For the Risotto:
In a large sauté pan heat the olive oil over medium heat, then add the onion and leek. Cook for several minutes, then add the rice and coat with the oil, onion and leek, cooking for 3 minutes. Add the wine, cook and stir until the wine evaporates. Begin adding the warm shrimp stock in small increments, cooking for approximately 18 minutes. Season with salt and pepper.

To Assemble and Serve:
Fold ¼ of the crab salad and the brown butter into the risotto. Serve in small bowls and garnish with additional crab salad.


   Published: April 2007