Imitation Crab Orzo And Veggie Skillet Recipes

IMITATION CRAB, ORZO AND VEGGIE SKILLET

Steps:

• Cook Orzo.
• Heat oil in large skillet over medium heat, add red pepper flakes and garlic. Cook until garlic is browned. Be careful not to burn garlic. If you do, start over.
• Add broccoli. Add more olive oil if needed. Cook until broccoli starts to turn crip-tender.
• Add bell pepper, and continue to cook.
• Once bell pepper and broccoli are crip-tender, add spices and remaining veggies, and Imitation Crab. (this would be where i would add white wine or chicken stock -- ).
• Once it's heated through and the flavors have blended, add cooked orzo and stir till heated through.

IMITATION CRAB AND VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Heat oil in a large skillet over medium heat. Add frozen vegetables; cook and stir until heated through, 5 to 7 minutes. Remove from the heat, drain, and transfer to a large bowl.
• While the vegetables are cooking, place bread cubes in a bowl and drizzle melted butter over top. Toss gently to coat and set aside.
• Add condensed soup, cream cheese, imitation crab, and seafood seasoning to the vegetables; stir to combine. Transfer to the prepared baking dish. Sprinkle with buttered bread cubes.
• Bake in the preheated oven until bubbly, about 25 minutes.

VEGETABLE ORZO

Steps:

• Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.

ORZO WITH CRAB AND ARTICHOKE

Steps:

• Bring a large pot of water to a boil. Coarsely chop all but 4 artichoke hearts; set aside hearts. Place remaining hearts in a blender. Add vinegar, shallot, garlic, mustard, basil and oregano; season with salt and pepper. Turn on blender and slowly add oil until dressing is emulsified; set aside. Add orzo to boiling water and cook until al dente, about 8 minutes. Drain pasta and then rinse under cold water. Drain again and transfer to a bowl; add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved artichoke and dressing; toss. Divide among 4 plates. Leftovers are also delicious chilled.

ITALIAN VEGGIE SKILLET

Steps:

• In a large nonstick skillet, sauté onion and red pepper in oil for 2 minutes.
• Add zucchini and garlic; sauté 4-5 minutes longer, or until vegetables are crisp-tender.
• Add the corn, tomato, basil, salt, and Italian seasoning. Cook, stirring until heated through.
• Sprinkle with Parmesan cheese and serve immediately.