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.

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


  • 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


  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.