 | | Directions |
- 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.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Container: large saute pan
Servings: 6
|  | | Ingredients | | - | | 1 tomato - seeded and rough chopped |
| - | | 8 large ears of sweet corn - shucked and kernels cut from cob |
| - | | 1 yellow onion - diced small |
| - | | 2 red gypsy or red bell peppers - diced small |
| - | | 3 cloves garlic - minced |
| - | | 1 stalk celery - diced small |
| - | | 1 cup crab broth or chicken broth |
| - | | 1 cup sweetened condensed milk |
| - | | salt |
| - | | cayenne pepper |
| - | | fresh ground pepper |
| - | | 4 tablespoons butter - chilled |
| - | | 1/4 pound crab claw meat |
| - | | 2 tablespoons chives - chopped |
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