Tuesday, 21 October 2014

Orzo Salad with Crab, Sweetcorn, Shiitake Mushrooms and Creme Fraiche

This was a surprisingly good salad, the combination of the mushrooms sweetcorn and crab is delicious and I suspect it would have been just as good without the creme fraiche

Orzo Salad with Crab, Sweetcorn, Shiitake Mushrooms and Creme Fraiche
(from A Perfectly Tossed Salad)
(Serves 4-6)

250g orzo pasta
2 tbsp oil
2 corn cobs, shucked
2 tbsp shallot, finely sliced
salt and pepper
340g shiitake mushrooms
3 tbsp olive oil
small bunch parsley, chopped
225g white crab meat
115ml creme fraiche
small bunch chives, chopped
2 pinches cayenne pepper
3 tbsp thinly sliced basil leaves
squeeze lemon juice

Bring a pan of water to the boil and cook the orzo according to packet instructions. Drain, run under cold water and drain again well.

In a large frying pan, heat 2 tbsp oil over a medium high heat. Add the sweetcorn, shallow, 1/2 tsp salt and 1/4 tsp pepper. Reduce the heat to medium low and cook for about 5 mins, stirring occasionally, until the corn is crisp-tender. Add the mushrooms and parsley. Continue to cook for a further 5 mins, stirring frequently, until the mushrooms are wilted and tender. Take the pan off the heat.

Transfer the orzo to a large bowl and add the olive oil, the mushroom mixture, crab meat, creme fraiche, chives, basil, squeeze lemon juice, a little salt and the cayenne pepper. Stir the salad to combine, then season and serve.

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