By Chef-Owner at Rge Rd, Blair Lebsack
I am from the prairies, and ever since childhood I remember watching the corn grow, impatiently waiting for the day you could cook it, butter it and eat it right off the cob.
It’s always been a favourite of mine. But the magic of succotash did not become clear to me until a trip I took to visit some friends on the Sunshine Coast. They gave me free reign of their garden—and their crab traps. And after I gathered my vegetables, corn, beans and some Dungeness for dinner, I suddenly realized I had the perfect ingredients for an amazing succotash. I made the crab stock first, used it for the succotash, and piled the shelled crab right on top. The sun was setting as we ate that dinner on the beach—and ever since, whenever I eat succotash, it brings me back to that wonderful day.
– Blair Lebsack
- 1 live Dungeness crab—about 1 kg (2 lb)
- 2 whole ears fresh corn
- 1 tbsp olive oil
- 2 rashers thick-cut bacon, diced
- ¼ red onion, diced
- 1 jalapeño pepper, minced
- 1 red bell pepper, roasted, peeled, seeded and diced
- 60 mL (¼ cup) Great Northern (or cannellini, or navy) beans, cooked
- 125 mL (½ cup) fava beans, blanched and peeled
- 60 mL (¼ cup) crab (or chicken) stock
- 125 mL (½ cup) whipping cream
- Lemon juice • Salt and pepper
- 2 green onions, sliced
- Edible flowers (or minced parsley or chives)
- Preheat grill on high. Soak the corn in its husk in cold water for 15 minutes, then grill for 10 minutes, turning as necessary. Set aside to cool slightly, then shuck, slice kernels from the cob, and reserve.
- Meanwhile, lightly poach the crab in simmering court bouillon or salted water—about 12 minutes. Shell the crab and reserve.
- Heat oil in a sauté pan on medium and cook bacon until it begins to brown—about five minutes.
- Add red onion and jalapeño and cook for two minutes more, then add bell pepper, corn and beans.
- Stir well while adding stock and cream, and continue cooking until sauce thickens—about three minutes.
- Season to taste with lemon juice, salt and pepper, and stir in the green onions and crab.
- Warm through, transfer to a warm platter, garnish with edible flowers (or parsley or chives) and serve.
N.B. In lieu of crab, the succotash works very well with grilled pork loin, seared scallops, and sautéed prawns.