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Author Notes: 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 —JessicaBakes
Food52 Review: 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 —lorigoldsby
- 8 ears corn, shucked
- 2 tablespoons olive oil
- lemon slices, to serve
- 8 ounces 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
- 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.
- 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.
- Finish with a squeeze of lemon and salt and pepper to taste.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Corn off the Cob