Creamy one-pan crab orzo

Name: Creamy one-pan crab orzo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1½ tbsp olive oil; 3 echalion shallots, finely chopped; 25 g pack flat leaf parsley, stalks and leaves finely chopped; 230 g bunch asparagus; 150 g essential Waitrose orzo; 300 ml vegetable stock, made with ½ cube, hot; 100 g pack Seafood & Eat It Fifty Fifty Crab; 2 tbsp creme fraiche; 1 unwaxed lemon, zest plus juice of ½

A restaurant worthy one-pan wonder, with crème fraîche, lemon and parsley. It’s easily doubled to serve four, if you’re entertaining.

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HealthyLow in saturated fatSource of protein2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1½ tbsp olive oil
3 echalion shallots, finely chopped
25g pack flat leaf parsley, stalks and leaves finely chopped
230g bunch asparagus
150g essential Waitrose orzo
300ml vegetable stock, made with ½ cube, hot
100g pack Seafood & Eat It Fifty Fifty Crab
2 tbsp creme fraiche
1 unwaxed lemon, zest plus juice of ½

Add 1 tbsp oil to a large, deep pan and place on a medium heat. Add the shallots and parsley stalks, then sweat for 5 minutes until softened. Trim the asparagus, discarding the tough woody ends. Cut off the tips, thinly slice lengthways, and cut the spears into thin rounds.
Stir the orzo and asparagus rounds into the pan. Pour in the stock, then stir well. Cover with a lid, reduce the heat to low and simmer for 10 minutes, stirring occasionally to ensure it doesn’t stick, until the orzo is tender.
In a salad bowl, mix the white crab meat, ½ tbsp oil, the juice of a quarter of the lemon and all the zest. Add the asparagus tips and season. Stir the brown crab meat, crème fraîche, the remaining lemon juice and parsley leaves through the orzo.
Stir a splash of boiling water into the pasta to adjust the consistency, if needed. Season to taste. Spoon the orzo onto plates, top with the white crab and asparagus salad, then serve.

Cook’s tip

Orzo absorbs liquid as it cooks. You want the consistency of this recipe to be quite wet, like a silky risotto. Adjusting with a little hot water at the end helps you to achieve the perfect texture.

Typical values per serving when made using specific products in recipe