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Ingredients
4 ounces whole red onion or 3 ounces chopped (1 cup)
Nonstick pan spray
1 small clove garlic
1 ½ pounds roasted peppers
1 teaspoon reduced-sodium soy sauce
2 ears corn
¼ teaspoon ground cumin
2 tablespoons dry white wine
6 large basil leaves
⅛ teaspoon salt
Freshly ground black pepper to taste
4 soft-shell crabs
2 tablespoons flour
1 tablespoon olive oil
Nutritional analysis per serving (2 servings)
59 grams carbs; 33 milligrams cholesterol; 425 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 8 grams fiber; 396 milligrams sodium; 16 grams protein; 25 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop onion. Heat nonstick pan until it is very hot; reduce heat, and spray with pan spray. Add onion, and saute until it begins to soften.
- Step 2
Meanwhile, mince garlic in food processor. Rinse peppers, add to food processor with soy sauce, and puree.
- Step 3
Scrape corn from the cob, and add to onion with the cumin; cook 2 minutes. Add wine, and cook briefly.
- Step 4
Wash and julienne basil, and stir in with salt and pepper. Remove from pan, and set aside. Clean pan.
- Step 5
Wash crabs, and coat with flour already seasoned with black pepper.
- Step 6
Heat the oil in the same pan; add the crabs, and saute on both sides, a total of about 5 minutes.
- Step 7
Combine the peppers with onion-corn mixture, and serve with crabs.
Private Notes
Comments
I served this corn dish with grilled soft shells and it was delicious. Roasted the peppers over my gas stove burners.