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Yield: Makes 6 servings.
- 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
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.
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