Susur Lee's Crab, spinach and orzo saut



15 min


2 servings

* PLUS Cooking time: 18 minutes


  • 1 cup orzo pasta
  • 1 tsp salt
  • 3 tbsp butter
  • 2 garlic cloves
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 2 tsp vegetable oil
  • 1 egg
  • 3 cups shredded spinach
  • 1/2 cup shredded cooked crabmeat
  • 1 green onion , thinly sliced
  • 1 tbsp toasted pine nuts , optional


  • Partially fill a large saucepan or pasta pot 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 min. Remove from heat and drain well. Place back in saucepan (not on heat).
  • Meanwhile, melt butter in a small frying pan over medium heat. Stir often, until light brown, about 5 min. Pour into a small bowl and set aside. Finely chop garlic and stir into orzo in pan along with mirin and soy sauce.
  • Heat oil in a small frying or omelette pan, preferably non-stick, set over medium-high. In a 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 sec per side. Turn out onto a cutting board. When cool enough to handle, roll up. Thinly slice into strips. Set aside. Shred spinach and measure out. Prepare crab meat.
  • Place orzo and brown butter in a large frying pan set over high heat. Stir often until orzo is light brown, from 4 to 6 min. Stir in spinach and crab. Stir constantly until crab is warm, 2 min. Spoon into bowls. Sprinkle with thinly sliced egg strips, onion and pine nuts.

Nutrition (per serving)

  • Calories
  • 616,
  • Protein
  • 24.8 g,
  • Carbohydrates
  • 68.3 g,
  • Fat
  • 26.4 g,
  • Sodium
  • 1490 mg.

Susur is the executive chef at both Susur and Lee, Toronto. This pasta saut? was his top choice in our round-up of favourite comfort foods from 10 top Canadian chefs. Recipe adapted by the Chatelaine Test Kitchen.