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1
For the sauce: Place clarified butter in a saucepan and add shallots and celery.
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2
Cook until soft.
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3
Add flour and cook until mixture reaches an amber color.
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4
Add hot milk and mix with a wire whisk to a smooth sauce.
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5
Add remaining ingredients to the sauce and cook for 10 minutes.
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6
For the Rice and Orzo: Combine rice and orzo.
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7
Add olive oil and lemon pepper.
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8
Mix well and put into the bottom of the crab shells.
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9
Preheat the broiler.
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10
For the crab: Saute crab meat in butter.
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11
Add Sherry until heated.
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12
Add the sauce to the crabmeat and mix well.
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13
Place the mixture on top of the rice and top with bread crumbs, butter, and Parmesan.
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14
Place under the broiler until golden brown.
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15
Serve with the sauce.
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16
For the wild rice: Wash the rice in cold water and strain.
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17
Lightly saute shallots in olive oil until transparent.
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18
Add wild rice and chicken stock.
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19
Bring to a boil and then turn down to a slow simmer and cover.
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20
Cook for 1 hour and 15 minutes until moisture is totally evaporated.
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21
Cool down in refrigerator.
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22
Bring salted water to a rolling boil.
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23
Add orzo and cook for 8 minutes.
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24
Strain orzo and cool down in ice water.
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25
When cool, strain and place in refrigerator.
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26
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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27
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
