I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
        • Ice Cream
      • Game Day Eats
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Snacks
      • Soups/Stews
    • Specifics
      • Air Fryer
      • Canning
      • Juicer
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
          • Japan
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / 10 Ingredient Meals / Lemon Orzo with Crab and Herbs

February 20, 2020 By Kaitlin Leave a Comment

Lemon Orzo with Crab and Herbs

Jump to Recipe Print Recipe
NOTE: I received a copy of The Everything Mediterranean Instant Pot® Cookbook: 300 Recipes for Healthy Mediterranean Meals―Made in Minutes by Kelly Jaggers in order to write this post with Lemon Orzo with Crab and Herbs. Opinions are mine alone.

I am very much on the pressure cooker bandwagon. It’s awesome for tough cuts of meat, cooking beans, and other processes that can take forever, but my favorite use is speeding up recipes just enough to make them weeknight friendly!

Lemon Orzo with Crab and Herbs

I was recently sent The Everything Mediterranean Instant Pot® Cookbook: 300 Recipes for Healthy Mediterranean Meals―Made in Minutes by Kelly Jaggers (paid link), and after paging through it for a few minutes, I knew this would be a big hit in my kitchen. My husband and I are huge fans of Mediterranean-style food (if you haven’t noticed from my posts…) and the adaptation of these recipes for an Instant Pot (paid link) means it hasn’t left my kitchen counter since I received it!

Lemon Orzo with Crab and Herbs

We don’t actively follow the Mediterranean Diet, but following it can help reduce inflammation, avoid disease, and lose weight, making it popular for anyone looking to live a healthier lifestyle. The Everything Mediterranean Instant Pot Cookbook shows you how to recreate classic Mediterranean meals in under an hour using the much-loved multi-cooker, the Instant Pot. With more than 300 recipes for delicious meals, snacks, and even desserts, you’ll have everything you need to create healthy, fresh, and fast meals every day of the week!

Lemon Orzo with Crab and Herbs

As I mentioned, I’ve already made a few recipes in here, but I wanted to share this recipe for Lemon Orzo with Crab and Herbs, which I’ve slightly adapted from the original in the cookbook.

Ingredients (serves 2):

  • 2 tablespoons olive oil
  • 1 medium shallot, minced
  • 3 garlic cloves, minced
  • 1/4 fresh parsley, chopped, plus more for garnish
  • 2 tablespoons fresh basil, chopped, plus more for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 cups water (or chicken broth for more flavor)
  • 8 oz orzo
  • 8 oz jumbo lump crab meat
  • the juice and zest of 1 lemon
  • 1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish

Kitchen Tools Used (paid links):

  • electric pressure cooker/InstantPot
  • cutting board
  • knife
  • zester
  • lemon squeezer
  • measuring cups
  • angled measuring cup
  • wooden spoon

This recipe for Lemon Orzo with Crab and Herbs moves fast, so I suggest getting all of your ingredients out and prepared before beginning!

Add the olive oil to your Instant Pot and press the saute button to heat the oil. Add in your minced shallot and garlic, and cook, stirring for 30 seconds.

Press the cancel button on your Instant Pot. Add in the fresh parsley, fresh basil, salt and pepper, stirring to combine.

Pour in your water (or broth) and the orzo, stirring to combine.

Add and secure the lid to the Instant Pot and set the seal release to Sealing.

Press the manual (or pressure cooker) button and set the time to 4 minutes. (It will take about 10 minutes for the Instant Pot to pressurize.)

After Instant Pot beeps, quick-release the pressure by moving the seal release to venting and wait until the float valve drops down.

Once it has dropped down, open the lid.

Stir in the crab, lemon zest, and lemon juice.

Let stand, uncovered, on the Keep Warm setting (it automatically goes to keep warm after it is finished cooking) for 10 minutes. This will soak up most of the leftover liquid and heat through the crab.

Stir in the cheese.

Scoop into bowls, topping with more fresh parsley, fresh basil, and Parmigiano-Reggiano cheese, if desired.

The entire recipe takes about 30 minutes, which makes this Lemon Orzo with Crab and Herbs a great weeknight dinner option!

I strongly suggest going for Parmigiano-Reggiano over Parmesan cheese, as it adds a sharpness to the dish that is really nice.

My husband and I gobbled this Lemon Orzo with Crab and Herbs up. For such a simple dish, there is nice flavor. I’d suggest seasoning with a bit more pepper over each bowl before serving.

Lemon Orzo with Crab and Herbs

Kaitlin @ I Can Cook That
Adapted from The Everything Mediterranean Instant Pot® Cookbook: 300 Recipes for Healthy Mediterranean Meals by Kelly Jaggers
Print Recipe
Cook Time 30 minutes mins
Course Instant Pot
Servings 2 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium shallot minced
  • 3 garlic cloves minced
  • 1/4 fresh parsley chopped, plus more for garnish
  • 2 tablespoons fresh basil chopped, plus more for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 cups water or chicken broth for more flavor
  • 8 oz orzo
  • 8 oz jumbo lump crab meat
  • the juice and zest of 1 lemon
  • 1/4 cup grated Parmigiano-Reggiano cheese plus more for garnish

Instructions
 

  • This recipe moves fast, so I suggest getting all of your ingredients out and prepared before beginning!
  • Add the olive oil to your Instant Pot and press the saute button to heat the oil. Add in your minced shallot and garlic, and cook, stirring for 30 seconds.
  • Press the cancel button on your Instant Pot. Add in the fresh parsley, fresh basil, salt and pepper, stirring to combine.
  • Pour in your water (or broth) and the orzo, stirring to combine.
  • Add and secure the lid to the Instant Pot and set the seal release to Sealing.
  • Press the manual (or pressure cooker) button and set the time to 4 minutes. (It will take about 10 minutes for the Instant Pot to pressurize.)
  • After Instant Pot beeps, quick-release the pressure by moving the seal release to venting and wait until the float valve drops down.
  • Once it has dropped down, open the lid.
  • Stir in the crab, lemon zest, and lemon juice.
  • Let stand, uncovered, on the Keep Warm setting (it automatically goes to keep warm after it is finished cooking) for 10 minutes. This will soak up most of the leftover liquid and heat through the crab.
  • Stir in the cheese.
  • Scoop into bowls, topping with more fresh parsley, fresh basil, and Parmigiano-Reggiano cheese, if desired.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Crab, Herbs, Instant Pot, Lemon, Orzo
(Visited 5,973 time, 3 visit today)

Related posts:

Orzo Pasta with Peas Lemon and Feta Salmon with Lemon Parsley PestoSalmon with Lemon Parsley Pesto Linguine and Clams Speck and Anchovy Pasta with Garlic Breadcrumbs

Filed Under: 10 Ingredient Meals, Main Dish, Nut Free, One Pot Meals, Pasta, Pressure Cooker, Quick, Review, Seafood, Weeknight Meal Tagged With: Basil, Cheese, Chicken Broth, Crab, Garlic, Herbs, I Can Cook That, Instant Pot, Jumbo Lump Crab Meat, Lemon, Mediterranean, Mediterranean Diet, Orzo, Parmigiano-Reggiano, Parsley, Pasta, Pressure Cooker, Recipe, Seafood, Shallots, The Everything Mediterranean Instant Pot Cookbook, Zest

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin

Recent Posts

Salmon Ceviche
Tahini Millionaire Ice Cream
Honey Glazed Orange Ginger Shrimp
Crispy Air Fryer Potatoes
Irish Soda Bread Scones
Irish Apple Cake with Whiskey Cream Sauce
Homemade Irish Potato Candy Ice Cream
Homemade Irish Cream Ice Cream
Homemade Hot Honey
Spritz Cookies

Popular Dishes






timheinmusic.com

Categories

Search

BrandBacker Member

Archives

© 2025 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2025 I Can Cook That - Designed by Pumpkin Beans

Go to mobile version