| 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
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