Crab with a Beurre Blanc and Corn-Spinach Orzotto

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    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:
    Steaming liquid
    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.

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    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
    Cooked orzo
    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.

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