Return to Content

Crab Saute

Crab Saute
1 vote, 4.00 avg. rating (79% score)
by in Aug 1999

Yield: Makes 6 servings.

Ingredients:

  • 2 tablespoons olive oil
  • 1 bunch scallions, trimmed and chopped
  • 2 shallots, trimmed and chopped
  • 1 red pepper, seeded and chopped
  • 1 cup corn kernels
  • 12 ounces fresh crabmeat
  • 1/2 cup sour cream
  • salt and pepper, to taste
  • 1/2 teaspoon fresh thyme (or 1/4 teaspoon dried) fresh parsley, for garnish

Instructions:

Heat olive oil in a skillet and saute scallions and shallots. Add red pepper and corn; saute 5 more minutes. Add crabmeat and heat until just warm. Stir in sour cream and seasonings, and simmer for 2 or 3 minutes. Garnish with parsley and serve as is, or over pasta or rice.
Updated Wednesday, February 9th, 2005

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111