Susur Lee’s Crab, Spinach, and Orzo Sauté

An original way to use an Italian staple pasta by Susur Lee, the king of Asian fusion. Just as good cold the next day, eaten with a spoon straight from the fridge.

Susur Lee’s Crab, Spinach, and Orzo Sauté // FoodNouveau.com

Serves 2


1 cup [250 ml] orzo
2 tsp [5 ml] salt
3 tbsp [45 g] butter
2 garlic cloves, finely chopped
2 tbsp [30 ml] mirin
2 tbsp [30 ml] soy sauce
1 egg
3 cups [about 150 g] shredded spinach
1/2 cup [115 g] shredded cooked crab meat
1 green onion (scallion), thinly sliced
2 tbsp [20 g] toasted pine nuts


Partially fill a large saucepan with water and bring to a boil over high heat. Add orzo and salt. Boil, stirring occasionally, until orzo is al dente, from 6 to 8 minutes. Remove from heat and drain well. Reserve.

Meanwhile, melt butter in a medium frying pan over medium heat. Stir often, until light brown, about 5 minutes. Pour browned melted into a small bowl, leaving about 1 tbsp [15 ml] in the pan.  Set bowl containing melted butter aside. Keep pan on medium heat and add cooked orzo, garlic, mirin and soy sauce. Sauté until orzo is light brown, for 4 to 6 minutes.

While orzo is frying, heat 1 tsp browned butter in a small nonstick frying pan over medium-high heat. In small bowl, whisk egg, then pour into pan. Tilt pan to make a very thin omelette. Cook just until egg is set and lightly brown, about 30 seconds per side. Turn out onto a cutting board. When cool enough to handle, roll up. Thinly slice into strips. Set aside.

When orzo is browned, stir in spinach and crab. Stir constantly until crab is warm, 2 minutes. Drizzle with remaining browned butter and stir well to coat. Spoon sauté into warmed bowls. Sprinkle with thinly sliced egg strips, green onion and pine nuts. Serve immediately.

Recipe credit: Adapted from Susur Lee, via Chatelaine Magazine

Download this recipe in PDF format - Food Nouveau

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