Crab with a Beurre Blanc and Corn-Spinach Orzotto
Wine-Steamed King Crab with Herb Buerre Blanc
recipe courtesy Cuisine at Home Magazine
For the Crab:
1 tbsp olive oil
1 tbsp. unsalted butter
1/4 c. garlic, thinly sliced
2 tbsp. shallots, minced
2 lbs. king crab legs, cut into sections
3/4 c. sauvignon blanc
1/4 tsp. red pepper flakes
4 lemon wedges
For the Buerre Blanc:
7 tbsp. unsalted butter, chilled and cubed
1/4 c. heavy cream
2 tbsp. minced fresh parsley
2 tbsp. minced fresh chives
Salt and fresh lemon juice to taste
Heat oil and 1 tbsp. butter for the crab in a large saute pan over medium. Saute garlic and shallots until garlic is soft, about 2 minutes.
Add crab, wine, pepper flakes, lemons, and bay leaf. Increase heat to high, cover and simmer 5 minutes, stirring after 2 minutes. Transfer crab, lemons and bay leaf to a bowl using a slotted spoon; cover and keep warm. Leave liquid in the pan.
Simmer remaining juices until reduced to 3-4 tablespoons. Reduce heat to low and slowly whisk butter a few pieces at a time until melted.
Off heat, add cream, herbs, and seasonings. Serve crab with sauce for dipping.
Creamy Orzotto with Fresh Corn and Greens
recipe courtesy Cuisine at Home
3/4 c. dry orzo pasta
2 tbsp. garlic, minced
2 tbsp. unsalted butter
4 c. collard greens or kale, stemmed and chopped
2 c. fresh corn kernels (about 3 ears)
2/3 c. heavy cream
1/4 c. Parmesan, grated
2 tsp. fresh lemon juice
Salt and pepper to taste
Cook orzo according to package directions; drain and set aside. Saute garlic in butter in a saucepan over medium-high heat, about 1 minute. Add greens and corn and cook 3 minutes, stirring frequently.
Stir in remaining ingredients. Simmer until heated through, 1-2 minutes, stirring occasionally. If orzo mixture is too thick, thin with a few tablespoons of hot water.