Tinned crab is a thrifty storecupboard staple, but you can use 100g fresh crab meat if you prefer.
Similar to a risotto, this dish heroes crab in a wonderful way.
Yields: 4 servings
Prep Time: 20 mins
Process Time: 25 mins
Total Time: 45 mins
Calories per Serving: 739
Ingredients
- 1 tbsp.
olive oil
- 50 g
dried white breadcrumbs
- 1/2 tsp.
chilli flakes
- 400 mL
fish stock
- 200 g
crème fraîche
- 2
medium courgettes, trimmed and coarsely grated
- 300 g
orzo pasta
- 150 g
Cheddar, coarsely grated
- 2
x 145g tins crab meat, drained, we used Kingfisher
Finely grated zest 1 lemon
Directions
- In a large non-stick frying pan, heat the oil over medium-high heat and fry the breadcrumbs, stirring frequently, until golden. Tip into a bowl and stir in the lemon zest, chilli flakes and a pinch of fine salt. Set aside.
- Return the pan to medium heat and add the fish stock, crème fraîche, courgettes, orzo and some seasoning. Bring to boil, then turn down the heat and simmer, stirring occasionally, for 12-15min, or until the orzo is tender and has absorbed most of the liquid.
- Stir in the cheese and crab meat; heat through. Check seasoning. Sprinkle over the breadcrumbs and serve.
Per serving:
- Calories: 739
- Protein: 31g
- Total fat: 38g
- Saturates: 22g
- Carbs: 66g
- Total sugars: 5g
- Fibre: 5g
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