Imitation crab is a handy ingredient to use in a dish like this where its seafood appeal is melded with many other flavors. It’s way less expensive than actual crab—plus, it’s lower in fat and calories.
Author:Addie Gundry
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:Serves 4
Category:Soups
Ingredients
Scale
6 tablespoons (3/4 stick) unsalted butter
1 cup uncooked wild rice, rinsed and drained
1 small onion, diced
2 garlic cloves, minced
4 cups low-sodium vegetable borth
Kosher salt
1 cup frozen carrots and peas
1 cup frozen corn kernels
1 (8-ounce) bag imitation crab, coarsely chopped
1/2 teaspoon dried thyme
Freshly ground black pepper
1/4 cup all-purpose flour
1 cup 2% milk
1/2 cup heavy cream
Instructions
In a large pot, heat 2 tablespoons of the butter over medium-high heat. Add the rice, onion, and garlic. Cook, stirring, until the rice begins to smell nutty, being careful not to burn the garlic. Addthe broth and a pinch of salt. Cover and cook over low heat for 30 minutes, or until the rice is soft.
Add the frozen vegetables, imitation crab, and thyme and season with salt and pepper. Cook for 15 minutes more.
Meanwhile, in a medium saucepan, melt the remaining 4 tablespoons butter over medium heat. Sprinkle in the flour and whisk continuously until the flour has been absorbed and the mixture is very pale. Whisk in the milk and stir vigorously to ensure there are no lumps. Stir in the cream. Season with a dash of salt and pepper. Bring to a boil and cook for 5 minutes, until the mixture begins to thicken. Pour into the pot and stir to combine.
