This recipe can be adapted for almost any type of seafood. You can prepare your seafood from scratch, or buy good quality pre-prepared.
Mix the marinade ingredients and season
Add the crabmeat to the marinade
Put the stock into a pan on a low heat, keeping it just below a simmer
In a seperate pan heat the olive oil. Add the chopped shallots, celery, chopped fennel and chills. Add a pinch of sea salt such as Maldon. Stir.
When the vegetables have softened, add the anchovies and let them melt.
Add the rice and turn up the heat. Stir continuously until the rice turns translucent. Don't let it colour.
Add the Vermouth or wine. Keep stirring until it's cooked into the rice.
Add a ladle of stock and a pinch of salt. Keep the heat at a low simmer.
Keep adding ladles of stock, stirring and waiting until it's absorbed before adding the next. This takes about 20 minutes.
Keep checking the rice to see if it's cooked. It should be soft but with a slight bite.
Now add the crabmeat. Tha aim is to warm it through, not cook it.
Remove from the heat. Stir in the knob of butter and garnish with left over fennel fronds or some edible flowers.