Ingredients
- 4 ounces whole red onion or 3 ounces chopped (1 cup)
- Nonstick pan spray
- 1 small clove garlic
- 1 ½ pounds roasted peppers
- 1 teaspoon reduced-sodium soy sauce
- 2 ears corn
- ¼ teaspoon ground cumin
- 2 tablespoons dry white wine
- 6 large basil leaves
- ⅛ teaspoon salt
- Freshly ground black pepper to taste
- 4 soft-shell crabs
- 2 tablespoons flour
- 1 tablespoon olive oil
- Nutritional Information
Nutritional analysis per serving (2 servings)
593 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 8 grams dietary fiber; 26 grams sugars; 60 grams protein; 219 milligrams cholesterol; 1099 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Chop onion. Heat nonstick pan until it is very hot; reduce heat, and spray with pan spray. Add onion, and saute until it begins to soften.
- Meanwhile, mince garlic in food processor. Rinse peppers, add to food processor with soy sauce, and puree.
- Scrape corn from the cob, and add to onion with the cumin; cook 2 minutes. Add wine, and cook briefly.
- Wash and julienne basil, and stir in with salt and pepper. Remove from pan, and set aside. Clean pan.
- Wash crabs, and coat with flour already seasoned with black pepper.
- Heat the oil in the same pan; add the crabs, and saute on both sides, a total of about 5 minutes.
- Combine the peppers with onion-corn mixture, and serve with crabs.
30 minutes
Dining and Cooking