Comano Crab Cabbage Rolls

Ingredients

Comano Crab Cabbage Rolls
8 oz. Phillips Lump Crab Meat
4 cups chicken broth
2 cups spring water
1 cup dry orzo pasta
4 Tbsp.unsalted butter, divided
1 1/2 cups (13-ounces) whole ricotta cheese, drained
1 large egg, beaten
1 tsp. lemon pepper
1 tsp. freshly grated lemon zest
2 tsp. freshly squeezed lemon juice
2/3 cup (2-ounces) Parmigiano-Reggiano cheese, freshly grated
1 large shallot, finely chopped
1 Tbsp fresh thyme leaves
1 large head cabbage leaves (12-cabbage leaves), that have been steamed or partially cooked, large portion of stem removed, cooled and drained

Creamy Crab White Wine Sauce
4 oz. Phillips Lump Crab Meat
4 Tbsp. unsalted butter
2 medium size shallots, finely chopped
2 medium size cloves garlic, minced
1 tsp. lemon pepper
1 tsp. freshly grated lemon zest
2 tsp. freshly squeezed lemon juice
1/2 cup dry white wine
2 Tbsp. cornstarch
1/2 cup chicken broth
1 1/2 cups heavy cream
1/4 cup Parmigiano-Reggiano cheese, freshly grated
1 Tbsp. fresh thyme leaves

Plate Garnish
4 oz. Phillips Lump Crab Meat, for garnish
1 medium size lemon, cut in slices or half slices, for garnish
1 large shallot, cut in slices or half slices, for garnish
8 sprigs fresh thyme, for garnish

Cooking Instructions

Prepare filling for cabbage rolls:

• Combine 4 cups chicken broth and 2 cups spring water in a large stock pot or Dutch oven with lid, and bring to a boil over high heat.
• Add dry orzo pasta, cook for 7 to 8 minutes, or until orzo is cooked al dente, stir occasionally as needed, drain and toss with 2 tablespoons butter till butter melts; set aside.
• In a large bowl, mix ricotta cheese, beaten egg, 1 teaspoon lemon pepper, 1 teaspoon lemon zest, 2 teaspoons lemon juice and 2/3 cup parmigiano-reggiano cheese together until just blended.
• Fold in contents of container of lump crabmeat, 1 large finely chopped shallot and 1 tablespoon fresh thyme leaves and orzo pasta until filling mixture is just blended.
• Onto a flat clean surface work-station, lay the 12 partially cooked steamed cooled cabbage leaves flat and slightly separated, (making sure the center heavier part of steams of each were carefully removed for easier folding).
• With the 12 cabbage leaves, fill the center of each with an even portion (about a 1/4 to 1/3 cup) of filling and roll up each cabbage leaf, tucking the ends inward, till all cabbage leaves are filled.
• With the remaining 2 tablespoons butter for cabbage roll ingredients, butter the bottom and sides of a 2-quart oblong casserole dish, and place each filled cabbage roll seam side down onto buttered prepared dish.
• Place in preheated oven, cover top and sides of dish with a large sheet of aluminum foil, and bake for 30 to 45 minutes, or until cabbage rolls are baked through and tender.
• Place dish over top of a wire rack and cool slightly for 5 minutes, to set.
• Meanwhile, cabbage rolls are baking, prepare creamy crab white wine sauce. In a large saucepan, melt 4 tablespoons butter over medium heat.
• As butter is partially melting, add 2 medium chopped shallots and cook for 1 to 1 1/2 minutes, or until partially tender, stirring occasionally.
• Add 2 medium cloves minced garlic, 1 teaspoon lemon pepper, 1 teaspoon lemon zest and 2 teaspoons lemon juice and cook an additional 1 minute longer till garlic and shallots are tender, stirring occasionally.
• Pour into add white wine and cook for 2 to 4 minutes additional, or until wine as reduced, stirring occasionally as needed.
• Sprinkle to add cornstarch into sauce mixture, whisking briskly until cornstarch has blended.
• Whisk into add, 1/2 cup chicken broth, heavy cream, 1/2 cup shredded lump crabmeat and 1 tablespoon fresh thyme leaves until just blended, cook for 2 to 4 minutes additional, or until mixture has thickened slightly, reduce heat to lowest setting and let sauce simmer an additional 10 minutes, stirring occasionally as needed.
• Keep sauce warm.

Assemble and serve:

• Add 1 1/2 or 1 Comano crab cabbage rolls or roll onto eight individual serving plates.
• Ladle a large spoonful over top of each serving with a even portion of creamy white wine sauce.
• Add with an extra portion spoonful of lump crabmeat, 2 slices lemon, 2 slices shallot and a sprig of thyme onto each plate. Serve and enjoy.

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