I absolutely love crab. So much so that I wasn’t willing to give it up when P. had an allergic reaction right after eating. Two weeks, one allergist, a multitude of tests and one anaphylactic shock later, we discovered it wasn’t the seafood that set him off – it was the high levels of grass pollen floating around. He’s so allergic that he can’t even mow the lawn anymore or go outside when someone in the neighborhood is mowing. So, fortunately, P. got clearance from his doctor to eat shellfish again. I tortured him enough with this dish that he’s demanding I make it again. Soon. Or else. I definitely see why. The buerre blanc is what makes this dish worthwhile. It takes the sweetness of crab and makes it incredibly rich.
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.
The orzotto was a recipe that was listed on the same page of the magazine as a complimentary side. I agree – it went well with everything else. And never would have thought of this on my own.
Creamy Orzotto with Fresh Corn and Greens
recipe modified from Cuisine at Home
3/4 c. dry orzo pasta
2 tbsp. garlic, minced
2 tbsp. unsalted butter
4 c. spinach, 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.