Serves 4

INGREDIENTS

• 2 Tbsp olive oil
• 1/4 cup garlic, thinly sliced
• 2 Tbsp shallots, minced
• 2 lbs. king crab legs (roughly 3 large legs)
• 3/4 cup sauvignon blanc
• 1/4 tsp red pepper flakes
• 4 lemon wedges
• 1 bay leaf
• 3/4 cup orzo pasta
• 2 Tbsp garlic, minced
• 3 Tbsp olive oil
• 4 cups collard greens, chopped
• 2 cups fresh or frozen corn kernels
• 1/2 cup grated parmigiano reggiano
• 2 tsp fresh lemon juice
• salt and pepper to taste

Cut the crab into four-inch long pieces. Saute the garlic and shallots in olive oil over medium high heat. When the shallots are just translucent, add the crab.  Add the wine and the last three ingredients. Cover with a lid and let the crab steam until cooked through.

Saute the garlic in olive oil over medium high heat for 30 seconds. Add the collard greens and let them wilt. Add the corn kernels.  Cook the orzo in boiling water according to package directions. When the orzo is just al dente, drain and add it to the pan add the cheese. Mix it in as it melts, then add the lemon juice. Mix thoroughly again. Season to taste.

Serve the crab over the creamy orzo. Reserve the steaming liquid and serve as a dip for the crab with lemon wedges.