Another recipe from Nathan Outlaw’s Everyday Seafood
Ingredients
- 150 g brown crabmeat
- 200 g white crabmeat picked
- 300 g orzo pasta
- 200 ml fish stock
- 150 ml milk
- 300 ml double cream
- 1 tsp saffron strands
- 35 g brown breadcrumbs
- 30 g cheddar grated
Servings:
Instructions
- Preheat oven to 180 C, Fan 165, Gas 4.
- Bring a pan of salted water to the boil and add the orzo. Return to the boil and cook for 6-7 minutes then drain.
- Rinse out the pan and return the pasta to it. Add the fish stock, milk, cream and saffron. Bring to the boil, stirring continuously.
- Add the brown crabmeat to the mixture and immediately turn off the heat. Stir well then add the white crabmeat and stir again. Tip into an oven dish.
- Mix the breadcrumbs and grated cheese together then sprinkle over the pasta, Put in the oven and bake for 20-25 minutes until golden and bubbling.
- Serve with a rocket salad or similar.
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