Careme

Ingredients

• Whole Cooked Dungeness Crab (1 lb) 1 lb whole cooked crab (pick ~6 oz meat) OR Surimi Krab Meat (1 lb) $15.99
• Surimi Krab Meat (1 lb) (budget swap) Use 8 oz if swapping for crab $2.99 sale
• Del Cabo Organic Japanese Shishito Peppers (10 oz) 8 oz shishitos, stems on $3.99
• Organic Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Organic Jumbo Red Onions (1 lb) 1/2 small red onion, finely diced $1.59/lb
• Pearl barley (not provided) 3/4 cup
• Chicken stock or seafood stock (not provided) 3 cups, kept hot
• Dry white wine (optional) (not provided) 1/4 cup
• Parmesan (optional) (not provided) 1/4 cup, finely grated
• Butter (not provided) 2 tbsp, divided
• Olive oil (not provided) 2 tbsp, divided
• Lemon (not provided) 1, zest and 2 tbsp juice
• Parsley or dill (optional) (not provided) 2 tbsp, chopped
• Kosher salt + black pepper + red pepper flakes (not provided) to taste

Instructions

1. If using whole cooked crab: crack and pick out about 6 oz crab meat. Keep it chilled while you cook. (If using surimi: chop 8 oz into bite-size pieces.)
2. Prep aromatics: finely dice 1/2 small red onion; mince 2 garlic cloves. Zest 1 lemon and squeeze 2 tbsp juice. Keep 3 cups stock hot in a small pot or microwave.
3. Cook the barley “risotto” on the stove: in a medium saucepan, heat 1 tbsp olive oil + 1 tbsp butter over medium heat. Add the diced red onion and cook 3–4 minutes until softened. Add the minced garlic and a pinch of red pepper flakes; cook 30 seconds.
4. Add 3/4 cup pearl barley and stir 1 minute to toast. If using, add 1/4 cup white wine and simmer until mostly absorbed, about 1 minute.
5. Add hot stock a ladle at a time: start with 1 cup hot stock and simmer, stirring often, until absorbed. Continue adding stock (about 3 cups total) and stirring until barley is tender and creamy, 25–35 minutes. Season with 1/2 tsp kosher salt and black pepper to taste (stock saltiness varies).
6. Finish the barley: stir in lemon zest, 2 tbsp lemon juice, 1 tbsp butter, and optional 1/4 cup Parmesan. Taste and adjust salt/pepper. Turn heat to low.
7. Blister the shishitos: in a large skillet over high heat, add 1 tbsp olive oil. Add 8 oz shishito peppers in a single layer and cook 4–6 minutes, turning occasionally, until blistered and lightly charred. Season with a pinch of salt.
8. Warm the crab: fold the picked crab meat (or 8 oz chopped surimi) into the hot barley for 30–60 seconds—just enough to warm through (don’t overcook real crab). Add 2 tbsp chopped parsley or dill if using.
9. Serve: spoon creamy lemon barley into bowls and pile blistered shishitos on the side (or on top). Finish with extra black pepper and a last squeeze of lemon if you like.