Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 tablespoons chopped green onions

  3. 1/4 cup chopped green bell peppers

  4. 1/4 cup chopped red bell peppers

  5. 1 freshly scraped corncob, broken in half

  6. 1/2 cup freshly scraped corn kernels

  7. 1 tablespoon minced garlic

  8. 1 teaspoon salt

  9. 1/2 teaspoon white pepper

  10. 1/2 teaspoon liquid crab boil

  11. 2 cups heavy cream

  12. 4 ounces (1/2 cup) crabmeat, picked over for shells and cartilage

Instructions Jump to Ingredients ↑

  1. Heat the oil in a medium saucepan over high heat. Add the green onions, green and red bell peppers, the broken corncob, corn kernels, garlic, salt, pepper, and crab boil. Cook, stirring occasionally, for 2 minutes.

  2. Stir in the cream and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat a spoon, for about 9 to 10 minutes.

  3. Discard the corncobs, fold in the crabmeat, and remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a saucepan over low heat.

  4. Yield : 2 cups


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