Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1.

   Pick the meat from 2 pounds Whole Cooked Dungeness Crab, checking carefully for shell and leaving some attractive large pieces intact. Zest and juice 1/2 lemon, cut the other 1/2 lemon into wedges, and chop 2 tablespoons flat-leaf parsley; keep each prepared component separate.

2. 2.

   Prepare the late-summer vegetables:

   • Cut the kernels from 2 ears Kroger® Sweet Corn on the Cob.
   • Dice 4 ounces Private Selection® Walla Walla Sweet Onion.
   • Dice 1 Fresh Red Hothouse Bell Pepper.
   • Finely chop or coarsely grate 8 ounces Fresh On the Vine Red Tomatoes.
   • Mince 2 cloves garlic.

   Keep the corn separate from the other prepared vegetables.

3. 3.

   Combine 2 cups unsalted chicken or seafood broth with 1/4 teaspoon saffron threads in a small saucepan. Bring just to a simmer over medium heat, then reduce the heat to low and keep warm.

4. 4.

   Heat 1 tablespoon extra-virgin olive oil in a wide 12-inch skillet over medium-high heat. Add the prepared corn and 1/4 teaspoon kosher salt; cook for 4 minutes, stirring only occasionally, until lightly charred. Transfer the charred corn to a bowl.

5. 5.

   Reduce the heat to medium and add 1 tablespoon extra-virgin olive oil to the same skillet. Cook the prepared onion and bell pepper for 4 minutes, until softened. Add the prepared garlic with:

   • 1 teaspoon smoked paprika
   • 1/4 teaspoon crushed red pepper flakes

   Cook for 30 seconds. Stir in the prepared tomatoes, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper; cook for 3 minutes, until the tomatoes become saucy.

6. 6.

   Stir 3/4 cup Kroger® Enriched Medium Grain Rice into the tomato mixture and toast for 1 minute. Pour in the saffron broth and add the prepared lemon zest. Bring to a lively simmer, then cook uncovered over medium-low heat without stirring for 15 to 17 minutes, rotating the skillet occasionally, until the rice is nearly tender and most of the broth is absorbed.

7. 7.

   Scatter the crab meat and charred corn evenly over the rice. Cover and cook over low heat for 3 minutes to warm the crab. Uncover, increase the heat to medium-high, and cook for 1 minute to develop a lightly crisp bottom; remove from the heat immediately if you smell scorching. Rest off the heat for 5 minutes.

8. 8.

   Drizzle the prepared lemon juice over the skillet and scatter with the prepared parsley. Plate the saffron crab rice so each serving gets crisp rice, corn, vegetables, and large pieces of crab; serve with the prepared lemon wedges.