Susur Lee’s Crab, spinach and orzo saut

Prep 15 min
Plus Cooking time: 18 minutes
Makes 2 servings



1 cup
orzo pasta
1 tsp
3 tbsp
2 tbsp
2 tbsp
3 cups
shredded spinach
1/2 cup
shredded cooked crabmeat
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.

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.


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