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.
