Deviled Dungeness Crab with Wild Rice and Orzo Pilaf
- 2 ounces clarified butter
- 2 ounces shallots, diced
- 2 ounces celery, diced
- 2 ounces flour
- 3 1/2 cups whole milk, scalded with 1 bay leaf
- 1/4 cup chopped green onions
- 3 tablespoons chopped parsley
- 1 teaspoon Worcestershire sauce
- Pinch cayenne pepper
- 1 teaspoon lemon pepper
- 2 teaspoon salt
- 1 teaspoon dry mustard
- Rice and Orzo:
- 1/2 cup cooked wild rice, recipe follows
- 1/4 cup cooked orzo, recipe follows
- 1 teaspoon olive oil
- 2 tablespoon lemon pepper
- 2 whole Dungeness crabs, cooked in the shells, meat picked and shells reserved
- 3 tablespoons Sherry
- Bread crumbs
- Grated parmesan
- Wild Rice:
- 1/2 cup wild rice
- 1/4 cup diced shallots
- 1 ounce olive oil
- 4 cups chicken stock
- 1/4 cup orzo
- 1 tablespoon rock salt
- 3 cups water
For the sauce: Place clarified butter in a saucepan and add shallots and celery. Cook until soft. Add flour and cook until mixture reaches an amber color. Add hot milk and mix with a wire whisk to a smooth sauce. Add remaining ingredients to the sauce and cook for 10 minutes.
For the Rice and Orzo: Combine rice and orzo. Add olive oil and lemon pepper. Mix well and put into the bottom of the crab shells.
Preheat the broiler.
For the crab: Saute crab meat in butter. Add Sherry until heated. Add the sauce to the crabmeat and mix well. Place the mixture on top of the rice and top with bread crumbs, butter, and Parmesan. Place under the broiler until golden brown.
Serve with the sauce.
For the wild rice: Wash the rice in cold water and strain. Lightly saute shallots in olive oil until transparent. 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.
Bring salted water to a rolling boil. Add orzo and cook for 8 minutes. Strain orzo and cool down in ice water. When cool, strain and place in refrigerator.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Emeril Lagasse