Soft Shell Crabs with Corn
4oz Whole red onion or 3 ounces chopped
Nonstick pan spray
1 Small clove garlic
1-1/2 Pounds roasted peppers
1tsp Reduced sodium soy sauce
2 Ears corn
1/4tsp Ground cumin
2tbs Dry white wine
6 Large basil leaves
Freshly ground black pepper to taste
4 Soft-Shell crabs
1tbs Olive oil
Chop onion. Heat nonstick pan until it is very hot; reduce heat,
and spray with pan spray. Add onions and sauté until it
begins to soften. Meanwhile, mince garlic in food processor.
Rinse peppers,add to food processor with soy sauce, and puree.
Scrape corn from the cob, and add to onion with the cumin; cook
for two minutes. Add wine and cook briefly.
Wash and julienne basil, and stir in with salt and pepper. Remove
from pan, and set aside. Clean pan.
Wash crabs, and coat with flour already seasoned with black pepper.
Heat the oil in the same pan; add the crabs, and sauté on both
sides, a total of about 5 minutes.
Combine the peppers with onion-corn mixture and serve with crabs.
Yield: two servings
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