Maquechoux Recipe

Heat 2 tablespoons of extra virgin olive oil over medium heat in a large sauté pan. Add diced onions, and cook, stirring constantly, until translucent but not brown. Add peppers, garlic, and celery and cook for an additional 3-5 minutes until tender. Add tomatoes. Add the sweet corn that has been cut off the cob. Add crab or chicken broth. Cook until the liquid has been reduced in half. Add the sweetened condensed milk. Season with salt, fresh ground black pepper and cayenne pepper to taste. Add the chilled butter to the corn mixture one tablespoon at a time. Stir until melted, then add more. Add crab claw meat and chives and mix together. Remove from heat and keep warm until ready to serve.