Lump Crab, Mirliton and Macque Choux

Ingredients

4 tablespoons butter
3 ears of corn, shucked and kernels cut off cob
3 mirlitons (boiled in salted water until tender), peeled and diced
1 cup chopped onions
One-half cup diced celery
One-half cup diced green bell peppers
1 tablespoon minced garlic
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon Cajun seasoning mix
1 (10-ounce) can diced tomatoes, drained
1 pound lump crabmeat, picked over for shells and cartilage
2 cups heavy cream
One-fourth cup grated Parmesan cheese
One-fourth cup chopped green onions
One-fourth cup minced parsley
6 cups cooked rice, pasta or polenta

Instructions

Heat the butter in medium-size saucepan on medium heat. Add the corn and cook, stirring, for 10 minutes. Add the mirlitons and cook for 5 minutes. Add the onions, celery, bell peppers, garlic and thyme. Cook for additional 5 minutes. Add the Cajun seasoning, and tomatoes, and cook until the water from the tomatoes evaporates completely, about 10 minutes. Stir in the heavy cream and Parmesan cheese. Bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the crabmeat and cook until the mixture thickens slightly, about 5 minutes. Add the green onions and parsley. Serve with rice, pasta or polenta.

Makes 6 servings