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:

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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Taken on March 31, 2010