Summer Corn and Crab Ragu

Summer Corn and Crab Ragu

Author: 
Chef David Boyle
Prep Time: 
15 minutes
Yield: 
2 - 4 servings
Ingredients: 

2 cup white sweet corn, cut off the cob
1 cup jumbo lump crabmeat
1/4 pound Plugrá® European-Style Butter, unsalted
1/4 cup tomato concasse
1 tablespoon tarragon, fresh, chopped fine
1 tablespoon parsley, chopped fine
1 tablespoon garlic, finely minced
1 tablespoon shallots, finely minced
Salt & pepper to taste

Directions: 

1. In a large saute pan, melt Plugrá 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.