Maquechoux Recipe

Update Servings
  • 1 tomato - seeded and rough chopped
  • 8 large ears of sweet corn - shucked and kernels cut from cob
  • 1 yellow onion - diced small
  • 2 red gypsy or red bell peppers - diced small
  • 3 cloves garlic - minced
  • 1 stalk celery - diced small
  • 1 cup crab broth or chicken broth
  • 1 cup sweetened condensed milk
  • salt
  • cayenne pepper
  • fresh ground pepper
  • 4 tablespoons butter - chilled
  • 1/4 pound crab claw meat
  • 2 tablespoons chives - chopped
Container: large sauté pan
20 mins
40 mins
1 hr
  • Heat 2 tablespoons of extra virgin olive oil over medium heat in a large sauté pan.
  • Add diced onions, and cook, stirring constantly, until translucent but not brown.
  • Add peppers, garlic, and celery and cook for an additional 3-5 minutes until tender.
  • Add tomatoes.
  • Add the sweet corn that has been cut off the cob.
  • Add crab or chicken broth.
  • Cook until the liquid has been reduced in half. Add the sweetened condensed milk. Season with salt, fresh ground black pepper and cayenne pepper to taste.
  • Add the chilled butter to the corn mixture one tablespoon at a time. Stir until melted, then add more.
  • Add crab claw meat and chives and mix together.
  • Remove from heat and keep warm until ready to serve.
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