Shelled crabmeat is readily available at many markets, and this recipe is delicious whether you use claw meat or the more expensive lump crabmeat. Grating the onion on a box grater will separate out most of its liquid, making for a faster sauté.
- 1 tablespoon extra virgin olive oil
- 1/2 cup grated yellow onion
- 2 tablespoons sherry vinegar
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup half-and-half
- 8 ounces cooked crabmeat
- 1 cup corn kernels, fresh, canned, or frozen
- 1/4 teaspoon dried thyme
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
Heat a medium saucepan. When hot, add the olive oil and onions. Sauté over medium heat, stirring constantly, until the onions are soft and any liquid has evaporated, about 5 minutes. Add the sherry vinegar to the pan. When it starts to boil, sprinkle on the flour and whisk vigorously until you get a thick paste, about 3 minutes, allowing the flour to cook. Add the milk, 1/2 cup at a time, and continue to whisk vigorously, letting the mixture thicken before adding the next 1/2 cup. Add the half-and-half in the same way. Lower the heat to a simmer and fold in the crabmeat, corn kernels, thyme, salt, and pepper. Heat through, about 3 minutes. Adjust the seasonings to taste and serve.
Yields 4-6 servings