Summer Corn and Crab Ragu

Summer Corn and Crab Ragu

Deliciously easy Summer Corn and Crab Ragu, made with garlic, white sweet corn, creamy Plugrá Butter, and jumbo lump crabmeat.

Yield:
Servings
Author: Chef David Boyle
Prep time: 15 minutes
Cooking time:
Total time: 15 minutes

Ingredients

  • 1/4 pound Butter
  • 1 tablespoon garlic, finely minced
  • 1 teaspoon shallots, finely minced
  • 2 cups white sweet corn, cut off the cob
  • 1 cup jumbo lump crabmeat
  • 1/4 cup tomato concasse
  • 1 tablespoon fresh tarragon, chopped fine
  • 1 tablespoon parsley, chopped fine
  • salt and pepper to taste

Instructions

  1. In a large saute pan, melt butter on high and add garlic and shallots.
  2. When garlic and shallots become opaque, add corn and cook for 2-3 minutes.
  3. Add remaining ingredients and cook for 3 minutes.
  4. Season and Serve.