Careme

Ingredients

• Whole Cooked Dungeness Crab

  2 lb $15.99
• Fresh Large Green Bell Pepper

  1 pepper $0.99
• Fresh Roma Tomato

  8 oz $1.49
• Jumbo Sweet Onion

  4 oz $1.19
• Kroger® Long Grain Rice

  3/4 cup $4.29
• Kroger® Peeled Garlic

  3 cloves $2.99
• Kroger® Fresh Lemons

  1 lemon, yielding 1 tsp zest and 4 wedges $4.99
• Unsalted butter, softened

  2 tbsp
• Extra-virgin olive oil

  1 tbsp
• Smoked paprika

  1 tsp
• Low-sodium chicken broth

  1 1/2 cups
• Dry sherry

  1/4 cup
• Saffron threads

  1 pinch
• Kosher salt

  3/4 tsp
• Black pepper

  1/4 tsp
• Flat-leaf parsley, chopped

  1/4 cup

Instructions

1. Heat the oven to 425°F. Dice 1 green bell pepper, 8 ounces Roma tomatoes, and 4 ounces sweet onion. Mix 2 tablespoons softened unsalted butter with 2 minced garlic cloves, 1/2 teaspoon smoked paprika, 1 teaspoon lemon zest, and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon extra-virgin olive oil in a wide oven-safe skillet over medium-high heat. Cook 4 ounces diced sweet onion and 1 diced green bell pepper for 4 minutes. Add 8 ounces diced Roma tomatoes, 1 minced garlic clove, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 3/4 cup long-grain rice; cook for 3 minutes, stirring frequently.
3. Stir 1 1/2 cups low-sodium chicken broth, 1/4 cup dry sherry, and 1 pinch saffron threads into the skillet. Bring to a simmer, cover, reduce the heat to low, and cook for 18 minutes.
4. While the rice cooks, remove the apron and top shell from 2 pounds whole cooked Dungeness crab; discard the gills and viscera, quarter the body, separate the legs, and lightly crack the claws. Spread the prepared seasoned butter over the exposed meat, sprinkle with 1/4 teaspoon kosher salt, arrange on a rimmed sheet pan, and roast for 8–10 minutes, until steaming hot.
5. Remove the rice from the heat and let the covered skillet stand for 5 minutes; fluff the pan contents and spread them across a warmed serving platter.
6. Arrange the roasted crab over the saffron rice, scatter with 1/4 cup chopped flat-leaf parsley, and plate with 4 lemon wedges for squeezing at the table.