Lunch / Dinner
King Crab Legs & Creamy Orzotto
Forget bibs, hammers, and extra napkins. This recipe for crab legs is clean, neat, and easy to eat—the ultimate dinner.
FOR THE CRAB, HEAT:
FOR THE BEURRE BLANC, SIMMER:
OFF HEAT, ADD:
FOR THE ORZETTO, COOK:
Once it's prepped, crab cooks quickly, and so does the orzetto. To get this meal on the table in the shortest amount of time, prep the crab, cook the orzo, then proceed with the rest of the instructions.
For the crab, heat oil and 1 Tbsp. butter in a large sauté pan over medium. Add sliced garlic and shallots and cook until softened, about 2 minutes.
Add crab legs, wine, pepper flakes, lemon wedges, and bay leaf. Increase heat to high, cover, and simmer 5 minutes, stirring after 2 minutes. With a slotted spoon, transfer crab, lemon wedges, and bay leaf to a bowl; cover and keep warm. Reserve liquid in the pan.
For the beurre blanc, simmer reserved liquid until reduced to 3–4 Tbsp. Reduce heat to low and slowly whisk in 7 Tbsp. butter, a few cubes at a time until melted.
Off heat, add 1⁄4 cup cream, parsley, and chives; season with salt and lemon juice. Set beurre blanc aside while finishing orzetto.
For the orzetto, cook orzo according to package directions; drain.
Stir in cooked orzo, 2⁄3 cup cream, Parmesan, and 2 tsp. lemon juice; season with black pepper. Simmer orzetto until heated through, 1–2 minutes, stirring occasionally. Thin orzetto with a few Tbsp. hot water, if too thick. Serve orzetto with crab legs and beurre blanc for dipping.
% Daily Value*
Total Fat 57g 87%
Saturated Fat 33g 165%
Cholesterol 253mg 84%
Sodium 2060mg 85%
Carbs 47g 15%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.