| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chicago | 1 | Servings | |
INGREDIENTS
| 3 | Ears corn; shucked | |
| 4 | ts | Olive oil |
| 1 | sm | Red onion; chopped |
| 3 | tb | Skim milk |
| 1 | Red pepper; roasted, chopped | |
| Salt; freshly ground black pepper to taste | ||
| 4 | Soft-shell crabs; cleaned | |
| 1 | Lemon |
INSTRUCTIONS
Chicago Tribune Preparation time: 25 minutes Cooking time: 5 minutes Yield: 2 servings 1. Heat 2 inches of water in pot to a boil. Steam corn over boiling water about 2 minutes, until tender. Remove and cool. 2. Heat non-stick skillet over medium high heat; add 2 teaspoons of the oil. Cook onion until it softens and begins to brown. 3. Meanwhile, scrape kernels and puree in food processor with milk. 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. 4. Heat remaining oil until it is very hot. Cook 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 sprinkle with lemon juice. Nutrition information per serving: Calories ...... 450 Fat ........ 14 g Cholesterol .. 160 mg Sodium ..... 555 mg Carbo ...... 45 g Protein ........ 40 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 27, 1997
A Message from our Provider:
“Have you kept your promise to God?”