Chesapeake Corn With Crab
Chesapeake corn with crab is a delicious way to serve grilled corn with fresh crab meat, a perfect summer dish. This easy corn and crab recipe includes flavors of Old Bay, lime, and plenty of butter.
Servings: 4
Equipment
- Large pot
- Tongs
- steamer basket
Ingredients
Chesapeake Hollandaise
- 3 egg yolks
- 1 lime
- pinch Old Bay
- pinch salt
- ½ cup unsalted butter
Crab
- ¼ cup salt
- 2-3 crabs (or 1/2 cup crab meat)
Chesapeake Corn
- ¼ butter
- 4 ears of corn
- 1 tablespoon old bay
- 1 tablespoon chopped parsley
Instructions
Chesapeake Hollandaise Sauce
- Melt ½ cup of butter in a sauce pan. Squeeze one lime to yield at least 1 tablespoon of lime juice. In the lower portion of a double boiler, simmer water in an amount that would not touch the top portion of the boiler.
- In the top portion of a double boiler, whisk the egg yolks and 1 tablespoon of lime juice. Add a pinch of Old Bay and salt and whisk once more.
- Place the top portion of the double boiler onto the lower portion of a double broiler, with the simmering water. Make sure the simmering (not boiling) water does not touch the bottom of the pan with eggs. Continue whisking until the egg and lime juice sauce thickens, then immediately remove the top portion of the broiler from the heat.
- Continue whisking as you add the melted butter. If at any time your hollandaise starts to "break", remove it from the heat and add a teaspoon of cold water. Once all the butter is added, set your Chesapeake hollandaise sauce aside.
Crab (optional: if cooking fresh crab)
- In a large pot, add 1 - 2 inches of water, 1/4 cup of salt, and a steam basket. Add the crabs and a lid. Boil the water to steam the crabs for 15 to 20 minutes until their shells turn red.
- Remove the crabs from the pot with tongs. Allow the crabs to cool for 10 - 15 minutes then pick the crabs to remove the meat.
- When all the meat is picked, breaks up any large lumps into smaller pieces. For Chesapeake corn, you want small bits of crab instead of large chucks so the crab will stick to the corn better.
Chesapeake Corn
- Melt ¼ cup of butter. Place 4 ears of corn on a baking pan and pour butter and 1 tablespoon of Old Bay on top. Mix to coat the corn well in butter and Old Bay.
- Cut corn in medallions or corn ribs. Place the corn medallions or corn ribs just off the direct heat of a grill. Grill for 15 to 20 minutes, turning occasionally. (You could boil the corn for 5 minutes or bake it at 350° if you do not want to grill.)
- Place the corn medallions or corn ribs on a serving platter. Top with hollandaise sauce and crab meat. Garnish with a pinch of Old Bay and chopped parsley.