Soft-Shell Crabs With Corn

Name: Soft-Shell Crabs With Corn
Total time: 30 min
Yield: 2 servings
Cuisine: new england
Ingredients: 4 ounces whole red onion or 3 ounces chopped (1 cup); Nonstick pan spray; 1 small clove garlic; 1 1/2 pounds roasted peppers; 1 teaspoon reduced-sodium soy sauce; 2 ears corn; 1/4 teaspoon ground cumin; 2 tablespoons dry white wine; 6 large basil leaves; 1/8 teaspoon salt; Freshly ground black pepper to taste; 4 soft-shell crabs; 2 tablespoons flour; 1 tablespoon olive oil

By Marian Burros

Total Time: 30 minutes
Rating: 4(7)
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Ingredients

Yield:2 servings

4ounces whole red onion or 3 ounces chopped (1 cup)
Nonstick pan spray
1small clove garlic
1½pounds roasted peppers
1teaspoon reduced-sodium soy sauce
2ears corn
¼teaspoon ground cumin
2tablespoons dry white wine
6large basil leaves
⅛teaspoon salt
Freshly ground black pepper to taste
4soft-shell crabs
2tablespoons flour
1tablespoon olive oil

Ingredient Substitution Guide

Preparation

Step 1
Chop onion. Heat nonstick pan until it is very hot; reduce heat, and spray with pan spray. Add onion, and saute until it begins to soften.
Step 2
Meanwhile, mince garlic in food processor. Rinse peppers, add to food processor with soy sauce, and puree.
Step 3
Scrape corn from the cob, and add to onion with the cumin; cook 2 minutes. Add wine, and cook briefly.
Step 4
Wash and julienne basil, and stir in with salt and pepper. Remove from pan, and set aside. Clean pan.
Step 5
Wash crabs, and coat with flour already seasoned with black pepper.
Step 6
Heat the oil in the same pan; add the crabs, and saute on both sides, a total of about 5 minutes.
Step 7
Combine the peppers with onion-corn mixture, and serve with crabs.