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

  3/4 cup
• Dry sherry

  1/4 cup
• Saffron threads

  1 pinch
• Kosher salt

  1 1/2 tsp
• Black pepper

  1/4 tsp
• Flat-leaf parsley, chopped

  1/4 cup
• Mar de Frades Atlantico Albarino Spain White Wine

  750 ml $30.99

Instructions

1. Heat the oven to 425°F. Dice 1 green bell pepper, 8 ounces Roma tomatoes, and 4 ounces sweet onion; mince 3 garlic cloves. Combine 2 of the minced garlic cloves with 2 tablespoons softened unsalted butter, 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 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 and cook for 5 minutes, stirring frequently, until their juices reduce and the mixture looks jammy.
3. Add 1 minced garlic clove, 1/2 teaspoon smoked paprika, 1 1/4 teaspoons kosher salt, and 3/4 cup long-grain rice to the skillet; cook for 2 minutes, stirring to toast the grains.
4. Stir 3/4 cup 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 17–19 minutes, until the liquid is absorbed and the grains are tender.
5. 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.
6. Remove the rice from the heat and let it stand, covered, for 5 minutes. Fluff the rice, spread it across a warmed platter, arrange the roasted crab on top, scatter with 1/4 cup chopped flat-leaf parsley, and serve with 4 lemon wedges.