Best 6 Deviled Dungeness Crab With Wild Rice And Orzo Pilaf Recipes

GRILLED PORTOBELLOS FILLED WITH WILD RICE-ALMOND PILAF AND PIQUILLO PEPPER VINAIGRETTE

Steps:

• Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds.
• Place wild rice in a colander and rinse well with cold water. Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well.
• Heat oil in a large saute pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley.
• Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.

DONNA HANOVER CRAB OVER RICE

Steps:

• Lightly saute shallot with butter or olive oil -- just enough to soften. Add 2 tablespoons of white wine, let it reduce, then add heavy cream, let reduce. When it starts to thicken, add crabmeat and scallions -- cook on low flame for 10 minutes.
• Serve over prepared rice.

DEVILISHLY GOOD DEVILED CRAB

Steps:

• Preheat the oven to 350 degrees. Pick through the crabmeat to remove bits of cartilage etc. In a mixing bowl combine the crabmeat with the scallions, celery and bell pepper. (Make sure the green onions, celery and bell pepper are very finely chopped because they won't cook in the oven and you don't want their raw texture to be intrusive.) In a separate mixing bowl combine the mustard with the butter and cream. Combine the crabmeat mixture with the melted butter and cracker crumbs. Season with 1/2 teaspoon of salt and Tabasco sauce to taste. Transfer the mixture to a baking dish. Top with additional cracker crumbs and bake for half an hour until the top has browned.
• Variation instead of combining crabmeat vegetables with the butter and cream combine it with 3/4 cup of evaporated skim milk mixed with 1 teaspoon dry mustard rather than the Dijon mustard.

WILD RICE PILAF

Steps:

• Prepare rice according to manufacturer's instructions, adding cranberries at the same time as the rice. When rice is done, fold in green onions and almonds.

DEVILED DUNGENESS CRAB

Steps:

• Preheat oven to 425°. Melt 2 tablespoons butter in a saucepan until foamy. Add flour and cook 3 minutes. Slowly add light cream, Worcestershire, and onion, stirring until thoroughly blended and thickened. Remove from heat and stir in crabmeat until well mixed. Spoon mixture into 4 scallop shells and refrigerate until well chilled. Remove filled shells from refrigerator and top with bread crumbs, dots of remaining butter, lemon slices and paprika. Bake for 15 minutes or until bread crumbs are browned and crab mixture is bubbly. Serve immediately. Editors' Extra: If you don't have scallop shells, this works well in any shallow oven-proof dish. Fun Fact: Dungeness crab is the world's standard for super-premium crab. It is unmatched for quality, texture and taste. Dungeness crabs are found only on the West Coast of the United States from central California to the Gulf of Alaska. It gets its name from the small fishing village of Dungeness on the Strait of Juan de Fuca in Washington state where the first commercial harvesting of the crab was done. The Dungeness Crab & Seafood Festival is held each year in Port Angeles, Washington, near Dungeness.

WILD RICE AND ORZO WITH TARRAGON

Steps:

• In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice and 1/2 teaspoon of salt and simmer, covered, until the rice is tender and the grains begin to pop open, about 45 minutes to an hour. Drain well and set aside.
• Meanwhile, bring 4 cups of water to a boil in another saucepan. Add the orzo and boil until the orzo just begins to become tender, 6 to 7 minutes. Drain and cool under cold water. Set aside.
• When ready to serve, melt the butter in a large saute pan set over medium heat. Add shallots and cook, stirring, for 2 minutes. Add the wild rice and orzo and cook, stirring, until heated through. Add the tarragon and parsley, season with salt and pepper to taste and cook for an additional minute. Serve immediately.