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Monday, March 5, 2018

Sweet 'n Simple Lump Crabmeat

Janet Groene’s 
Corny Crab
Serve this saucy concoction over whatever comes to hand: cooked rice, pasta or noodles; crisp Asian noodles,  steamed carrot sticks or cabbage wedges,  toast,  polenta, waffles,  pancakes, corn muffins. The sweetness of the corn combines with the sweetness of fresh crabmeat to complete an RV feast that tastes like delivery from a gourmet restaurant.

4 slices bacon, cut up
Medium onion, finely chopped
1 tablespoon dried parsley flakes
1 teaspoon dried thyme
16-ounce tub of fresh lump crabmeat, picked over to remove bits of shell
15-ounce can whole kernel corn, drained
1 tablespoon cornstarch
2-ounce jar diced pimentos, drained
Salt, pepper

Fry out bacon and spoon off excess fat, leaving bacon and about 2 tablespoons fat in the pan. Continue stirring over medium-high heat while adding parsley, thyme, crab and corn. Cover and cook over low heat while adding cornstarch to 2/3 cup liquid*. 
      Stir into crab mixture over medium heat until it thickens. Stir in pimentos. Adjust seasonings. Serve over base of your choice. Serves 4 to 6. 

* Water plus juice drained from corn

See more of Janet Groene’s RV-ready recipes at

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