Corn pasta with brown butter and crab
A delicious pasta dish featuring a sweet corn reduction sauce, browned butter, and fresh lump crab.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Scale recipe
Original recipe · 1×
Ingredients
- How many ears of corn you wish
- Splash of water
- Lump crab
- Spaghetti
- Butter
- Lemon juice
- Chives
- Chili powder- my favorite is espelette
Method
- Clean your corn off the cob and add to a juicer or alternatively add to a blender with a splash of water and blend completely smooth and strain.
- Add corn juice to a pot and simmer until it thickens up noticeably and coats a spoon. Reserve.
- Bring a pot of salted water to a boil and have it ready to drop your pasta.
- Preheat a small pot or pan over medium low heat and add a couple tablespoons of butter. Swirl the pan until it browns and add the crab. Add a pinch of salt and a squeeze of lemon juice. Reserve warm.
- Meanwhile drop your pasta and warm up some of the corn pudding, how much depends on how many servings you’re making.
- Add the cooked pasta to the corn and adjust your salt. Toss until the corn sticks and coats the pasta.
- Plate your pasta followed by crab, chili powder, and chives
Notes
The corn reduction acts as a natural, creamy pasta sauce without the need for heavy cream.
Kitchen record
Nutrition
Per 1 bowl
- calories
- 450 kcal
- carbohydrate
- 55g
- cholesterol
- 85mg
- fat
- 18g
- fiber
- 3g
- protein
- 22g
- saturated fat
- 9g
- sodium
- 450mg
- sugar
- 6g
- trans fat
- 0g
- unsaturated fat
- 7g
Adapted from tiktok.com.