Summer Corn and Crab Ragu

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Aug 26, 2015


Summer Corn and Crab Ragu

Posted in : Butter, Corn, Crab, Plugrá on by : globalwebdesign

Summer Corn and Crab Ragu
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Yield Servings
Author Chef David Boyle
Prep time 15 minutes
Cooking time
Total time 15 minutes


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


  • 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.