Ingredients
- 3 ears corn (for 2 cups kernels)
- 8 ounces red onion
- 4 teaspoons olive oil
- 3 tablespoons skim milk
- 1 roasted red pepper (for 1/2 cup chopped red pepper)
- 4 soft-shell crabs, cleaned
- A few shakes salt
- Fresh black pepper to taste
- 1 lemon
- Nutritional Information
Nutritional analysis per serving (2 servings)
772 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 98 grams carbohydrates; 12 grams dietary fiber; 35 grams sugars; 67 grams protein; 220 milligrams cholesterol; 2073 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Place a couple of inches of water in pot, and bring to boil.
- Shuck corn, and steam it over the boiling water for about 2 minutes, until tender. Remove and cool.
- Chop onion. Heat nonstick skillet; reduce heat to medium-high and add 2 teaspoons of oil. Saute onion until it softens and begins to brown.
- Meanwhile, scrape kernels and puree in food processor with milk.
- Rinse red pepper, and chop. Rinse crabs; dry on paper towels.
- When onion is soft, stir in corn puree and red pepper. Mix well. Heat through; season with salt and pepper. Remove from pan, and set aside. Keep warm.
- Heat remaining oil until it is very hot. Saute crabs until they brown and redden a little on both sides, about 5 minutes total.
- Cut lemon into wedges. To serve, top crabs with corn puree and, if desired, sprinkle with lemon juice.
30 minutes
Dining and Cooking