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Creamy Boursin crab orzo with spinach and lemon, topped with tender crab meat and a crab claw, served on a white plate.
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5 from 5 votes

Creamy Boursin Crab Orzo

A rich, one-pan orzo cooked in broth and tossed with sweet crab and creamy Boursin cheese. Brightened with lemon and ready in about 25 minutes, this easy dish feels a little fancy but comes together with minimal effort.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Orzo recipes
Cuisine: American
Keyword: boursin orzo bake, crab orzo pasta
Servings: 4
Author: Tatiana

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup dry orzo
  • 3 cloves garlic minced
  • 2 cups chicken broth or vegetable broth
  • 1 5.2 oz. package Boursin cheese (Garlic & Fine Herbs)
  • 8 ounces crab meat
  • 2 cups fresh spinach optional
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Salt and black pepper to taste
  • Red pepper flakes optional
  • Fresh parsley for serving

Instructions

  • Heat olive oil and butter in a large skillet over medium heat. Add dry orzo and toast for 1–2 minutes, stirring frequently.
  • Add garlic and cook for about 30 seconds, just until fragrant.
  • Pour in 2 cups broth, bring to a gentle simmer, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  • Stir in Boursin until melted and creamy.
  • Add spinach (if using) and let it wilt.
  • Gently fold in crab meat (don’t overmix so it stays in chunks).
  • Taste and season with salt, pepper, and red pepper flakes if desired. Stir in lemon juice and zest.
  • If needed, add a splash of remaining broth to loosen the sauce.
  • Serve warm with fresh parsley on top.

Notes

  • Use good crab: Lump crab meat gives the best flavor and texture. Gently check for shells before adding.
  • Don’t overcook the crab: Add it at the end and just warm through to keep it tender.
  • Stir often: Orzo cooks like risotto—stirring helps prevent sticking and keeps it creamy.
  • Adjust the texture: If it gets too thick, add a splash of broth or water to loosen it.
  • Season at the end: Broth and Boursin are already salty—taste before adding extra salt.
  • Balance with lemon: Don’t skip the lemon juice and zest—it brightens the whole dish.
  • Add veggies: Spinach, asparagus, or peas work great here.
  • Leftovers: Orzo thickens as it sits—reheat with a splash of broth to bring it back to creamy.

Nutrition

Calories: 259kcal | Carbohydrates: 30g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 949mg | Potassium: 319mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1513IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 1mg