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Crab claws and sweet corn
Crab claws and sweet corn
Crab claws and sweet corn is a seafood dish that typically consists of sautéed or grilled crab claws paired with sweet corn. The combination of savory crab meat and the natural sweetness of the corn makes for a flavorful and satisfying meal.
- 1 pound fresh crab claws
- 4 ears sweet corn (husked and kernels removed)
- 2 cloves garlic (minced)
- 1 small onion (finely chopped)
- 1 red bell pepper (diced)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chicken broth (or seafood broth)
- Salt and pepper (to taste)
- Fresh parsley (chopped for garnish, optional )
- green onions (for garnish, optional)
- In a large skillet, heat the olive oil and butter over medium heat.
- Add the minced garlic, chopped onion, and diced red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
- Add the crab claws to the skillet and sauté for another 5 minutes, turning them occasionally.
- Stir in the sweet corn kernels and continue to cook for another 5 minutes.
- Pour in the chicken or seafood broth and season with salt and pepper. Stir well to combine.
- Cover the skillet and let the dish simmer for about 10-15 minutes, allowing the flavors to meld together.
- Once the crab claws are cooked through and the corn is tender, remove from heat.
Serve the Crab Claws and Sweet Corn hot, garnished with fresh chopped parsley or green onions.
- Enjoy!
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