Saffron-Vanilla Crabby Creamy Corn
JessicaBakes
Test Kitchen-Approved
- Serves
- 4
I stole the idea for creamless "creamed" corn from Kevin Gillespie and changed the ingredients to include some of the things I absolutely love with both crab (or lobster, feel free to sub!) and corn. Enjoy! - JessicaBakes
Ingredients
- 8 ears corn, shucked
- 2 tablespoon olive oil
- lemon slices, to serve
- 8 ounce fresh lump crab meat
- 1 large pinch saffron
- 1/4 vanilla bean, cut in half and beans extracted
- salt and freshly ground pepper, to taste
Featured Video
The use of vanilla bean is an intriguing spice combination for corn and crab as both key ingredients are sweet. The saffron adds a sour-bitter punchv ... a little goes a long way. I would like to see an actual number of threads recommended because I find a "pinch" is difficult to judge. IMHO, I would not use more than 5. While the recipe was certainly tasty as written, it screamed (quietly) for some butter and some herbs. After following the recipe and tasting, I added some fresh dill and 2 Tbsp of melted butter and some fresh pea shoots. - lorigoldsby
Directions
- Step 1
Grate 4 ears of your corn, using a box grater, into a large bowl. Be sure to do this over the bowl so as to gather all of the juices. Then, cut the corn kernels off your other 4 ears and add them to the bowl. Finally, using the dull side of the knife, scrape the juices from the cobs into the bowl.
- Step 2
Heat the oil over high heat in a saucepan. Once hot, add the corn and all of its juices, saffron and vanilla and saute until corn is thick and cooked through, about 3 minutes. Add the crab and cook until heated through, about 1-2 minutes.
- Step 3
Finish with a squeeze of lemon and salt and pepper to taste.