2 tablespoons unsalted butter
1 bunch scallions, finely chopped
2 shallots, finely chopped
1 large red bell pepper, seeded and diced
3 cups fresh sweet corn
(scrape kernels from 3 large ears)
12 ounces fresh lump crabmeat, cleaned
1/2 cup heavy cream or crËme fraÓche
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
Melt butter in skillet. Add scallions and shallots. Cook gently till soft, about 5
minutes. Add red pepper and corn, cook 5 minutes; add crab, cook 2 minutes.
Add cream, and simmer over low to medium heat. Add seasonings, and let
sauce thicken slightly. Do not overcook. |
Shellfish Intentions
This elegant but easy dinner
menu for six shows off crab at its best. (Click here for entire menu.)
Meat & Dairy
butter
12 ounces fresh lump crabmeat
heavy cream or crËme fraÓche
Produce
scallions
shallots
1 large red bell pepper
3 large ears sweet corn
fresh thyme
fresh parsley
Grocery
kosher salt
cayenne pepper
freshly ground black pepper |
