Careme

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab About 1 lb whole crab (yields ~5–7 oz meat) OR ~6 oz picked meat if you already have it $8.99 sale (was $18.99) per lb
• Organic Cauliflower 1 medium head (or enough to make ~4 cups riced) $3.49/lb
• Broccoli Crown 1 lb (about 1 large crown) $2.99/lb
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs 3-ct) 2 cloves, minced $6.99/lb or $2.79 (3 ct)
• Organic Jumbo Sweet Onion or yellow onion 1/2 small, finely diced $2.49/lb (sweet) or $2.19/lb (yellow)
• Pantry: olive oil 2 tbsp, divided
• Pantry: butter 1 1/2 tbsp
• Pantry: lemon 1 (zest + 2 tbsp juice)
• Pantry: white wine or chicken/veg broth 1/3 cup
• Pantry: grated Parmesan (optional but great) 2–3 tbsp
• Pantry: salt & black pepper as needed
• Optional: parsley or dill 1–2 tbsp chopped

Instructions

1. Prep: Heat oven to 450°F. Cut broccoli into bite-size florets. If using whole crab, have it cleaned/cooked and pick out about 6 oz meat (or use picked meat). Rice the cauliflower (box grater or pulse florets in a food processor). Zest and juice the lemon. Mince garlic; dice onion.
2. Roast broccoli (oven): Toss broccoli with 1 tbsp olive oil, salt, and pepper. Roast 12–15 minutes until browned at edges and crisp-tender.
3. Start the cauliflower “risotto” (stove): In a large skillet over medium heat, melt 1 tbsp butter with 1 tbsp olive oil. Add diced onion with a pinch of salt; cook 3 minutes. Add garlic; cook 30 seconds.
4. Simmer: Add riced cauliflower and stir to coat. Add white wine/broth; cook 4–6 minutes, stirring often, until cauliflower is tender and the pan is mostly dry (it should look creamy, not watery).
5. Finish: Turn heat to low. Stir in remaining 1/2 tbsp butter, lemon zest, lemon juice, and Parmesan (if using). Fold in the crab gently just to warm through, 30–60 seconds. Taste—season carefully (crab can be salty).
6. Serve: Spoon crab cauliflower risotto onto plates and top/side with roasted broccoli. Finish with black pepper and herbs if you have them.