Preparation Time: 15 minutes
Cooking Time: 18 minutes

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 crème fraîche
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.

From Quick Cuisine: Shellfish Intentions originally featured in Domain, July/August 1989