Saffron-Vanilla Crabby Creamy Corn

1. 1

   Grate 4 ears of your corn, using a box grater, into a large bowl. Be sure to do this over the bowl so as to gather all of the juices. Then, cut the corn kernels off your other 4 ears and add them to the bowl. Finally, using the dull side of the knife, scrape the juices from the cobs into the bowl.

2. 2

   Heat the oil over high heat in a saucepan. Once hot, add the corn and all of its juices, saffron and vanilla and saute until corn is thick and cooked through, about 3 minutes. Add the crab and cook until heated through, about 1-2 minutes.

3. 3

   Finish with a squeeze of lemon and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.