Deviled Dungeness Crab with Wild Rice and Orzo Pilaf

Name: Deviled Dungeness Crab with Wild Rice and Orzo Pilaf
Prep time: 2 h 2 min
Cook time: 2 h 2 min
Total time: 2 h 2 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Bread crumbs; 2 servings Butter; 1 pinch Pinch cayenne pepper; 57 grams celery, diced; 946 milliliters chicken stock; 57 grams clarified butter; 1 teaspoon dry mustard; 2 whole Dungeness crabs, cooked in the shells, meat picked and shells reserved; 57 grams flour; 59 milliliters chopped green onions; 1 teaspoon lemon pepper; 2 Tbsps lemon pepper; 28 grams olive oil; 1 teaspoon olive oil; 59 milliliters orzo; 2 servings Grated parmesan; 3 Tbsps chopped parsley; 1 Tbsp rock salt; 2 teaspoons salt; 59 milliliters diced shallots; 57 grams shallots, diced; 3 Tbsps Sherry; 710 milliliters water; 828 milliliters whole milk, scalded with 1 bay leaf; 118 milliliters wild rice; 1 teaspoon Worcestershire sauce

Deviled Dungeness Crab with Wild Rice and Orzo Pilaf is a pescatarian main course. One serving contains 1544 calories, 79g of protein, and 79g of fat. This recipe covers 65% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes approximately 2 hours and 2 minutes. A mixture of shallots, butter, parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sherry you could follow this main course with the Dark Chocolate Fudge Merlot Cupcakes as a dessert.

Instructions

Place clarified butter in a saucepan and add shallots and celery. Cook until soft.

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Clarified Butter

Shallot

Celery

Equipment you will use

Sauce Pan

Add flour and cook until mixture reaches an amber color.

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All Purpose Flour

Add hot milk and mix with a wire whisk to a smooth sauce.

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Sauce

Milk

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Whisk

Add remaining ingredients to the sauce and cook for 10 minutes.

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Sauce

Combine rice and orzo.

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Orzo

Rice

Add olive oil and lemon pepper.

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Lemon Pepper

Olive Oil

Mix well and put into the bottom of the crab shells.

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Pasta Shells

Crab

Preheat the broiler.

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Broiler

Saute crab meat in butter.

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Crabmeat

Butter

Add Sherry until heated.

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Sherry

Add the sauce to the crabmeat and mix well.

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Crabmeat

Sauce

Place the mixture on top of the rice and top with bread crumbs, butter, and Parmesan.

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Breadcrumbs

Parmesan

Butter

Rice

Place under the broiler until golden brown.

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Broiler

Serve with the sauce.

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Sauce

Wash the rice in cold water and strain. Lightly saute shallots in olive oil until transparent.

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Olive Oil

Shallot

Water

Rice

Add wild rice and chicken stock. Bring to a boil and then turn down to a slow simmer and cover. Cook for 1 hour and 15 minutes until moisture is totally evaporated. Cool down in refrigerator.

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Chicken Stock

Wild Rice

Bring salted water to a rolling boil.

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Water

Add orzo and cook for 8 minutes. Strain orzo and cool down in ice water. When cool, strain and place in refrigerator.

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Water

Orzo

Equipment

Sauce Pan

Whisk

Broiler

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.

Foley Johnson Carneros Chardonnay

Aromas are concentrated and complex in our 2016 Carneros Chardonnay. Notes of grilled peach, pear, buttered croissant, and vanilla set the stage for a rich, and full-bodied Chardonnay. The aromas expand on the palate with mouthwatering flavors of pear, apple crisp, honeysuckle, toasted coconut, and vanilla wafer. This wine’s balance and structure coupled with its bright acidity makes it an age-worthy wine to be enjoyed for several years. Enjoy this beauty with a succulent roasted chicken and wild mushroom risotto.