Comano Crab Cabbage Rolls are stuffed with lump crab meat, orzo pasta, a blend of cheeses, fresh lemon, shallot and thyme baked in fresh cabbage leaves and ladled with a luscious crab butter white wine sauce. These decadent Italian flavors will have your taste buds dancing with satisfaction.
Recipe created by Brenda W. from Gaffney, SC for the 2020 Phillips Recipe Challenge.
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
Prepare filling for cabbage rolls:
Assemble and serve:
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