Creamy one-pan crab orzo

Step by Step

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.