King Crab Legs & Creamy Orzotto

By Bearbuddy45

Ingredients

• BEURRE BLANC:
• 1 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• 1 ⁄4 cup thinly sliced garlic
• 2 Tbsp. minced shallots
• 2 lb. king crab legs, cut into sections
• 3 ⁄4 cup sauvignon blanc
• 1 ⁄4 tsp. red pepper flakes
• 4 lemon wedge
• 1 bay leaf
• 7 Tbsp. cold unsalted butter, cubed
• 1 ⁄4 cup heavy cream
• 2 Tbsp. minced fresh parsley
• 2 Tbsp. minced fresh chives
• Salt and fresh lemon juice to taste
• ORZETTO
• 3 ⁄4 cup dry orzo pasta
• 2 Tbsp. minced garlic
• 2 Tbsp. unsalted butter
• 4 cups collard greens or kale, stemmed and chopped
• 2 cups fresh or frozen corn kernels
• 2 ⁄3 cup heavy cream
• 1 ⁄4 cup grated Parmesan
• 2 tsp. fresh lemon juice
• Black pepper to taste

Details

Servings 4
Cooking time 45mins
Adapted from cuisinerecipes.com

Preparation

Step 1

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.

Cook minced garlic in 2 Tbsp. butter in a saucepan over medium-high heat, about 1 minute. Add greens and corn; cook 3 minutes, stirring frequently.

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.

Nutrition Information
Per serving: 947 cal; 57g total fat (33g sat); 253mg chol; 2060mg sodium; 47g carb; 4g fiber; 54g protein