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by on January 12th, 2011

Crab, Corn and Bacon Maque Choux

The last of my summer corn and it tasted fresh out of the field.

After making my Corn and Crab Fritters back in the summer I decided to use some of my corn that I had frozen and add some crabmeat to a Corn Maque Choux recipe I have been wanting to try for a long time. Good decision.

Can’t say I ever had Maque Choux before but when a neighbor once showed me how she was cutting the corn off the cob, I knew that was what we always called “fried corn”. Our version didn’t have the onions or peppers — just good corn, and bacon drippings and you cooked it until it was creamy and thick.

Sometimes we get fresh crabmeat on sale and when that happens, I just have to buy some. I decided to add the crabmeat to this dish and I think it would make a wonderful accompaniment to a steak dinner — surf and turf.

Saute the vegetables for 5-6 minutes.

Next time I make this I plan on putting the corn mixture into individual ramekins and sprinkling with a little bread crumbs and popping in the oven to brown the crumbs.

Crab, Corn and Bacon Maque Choux

6 ears corn
2 Tbsp. vegetable oil
1 large onion, chopped
1 c. red or green bell pepper, chopped
1 large tomato, chopped
1/4 c. milk
salt and pepper to taste
cayenne pepper to taste
1/4 c. chopped green onions
1/2 lb. bacon, cooked until crispy and crumbled
1/4-1/2 lb. crabmeat

Cut the corn off the cobs and place in a bowl. Using the blade of your knife, scrape across the corn cob, releasing any milk left on the cob. Add this milk to the bowl of corn and set aside.

Heat the oil in a skillet. Add the onion and red or green pepper, cook until onion is transparent, about 5-6 minutes. Combine the corn, tomatoes and milk with the onion mixture. Reduce heat to medium low and cook 20 minutes longer, stirring often to prevent sticking. Do not let this boil. Season with salt, pepper and cayenne pepper. Lower the heat, cover and cook 5-10 minutes longer. Stir in the green onions, bacon and the crab meat. Either put this in a casserole and serve or put into individual ramekins, top with bread crumbs and pop in 450° oven for about 5 minutes to brown crumbs.

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