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Corn Crab Sauce

  • Yield: 2 cups


  • 1 tablespoon olive oil
  • 2 tablespoons chopped green onions
  • 1/4 cup chopped green bell peppers
  • 1/4 cup chopped red bell peppers
  • 1 freshly scraped corncob, broken in half
  • 1/2 cup freshly scraped corn kernels
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon liquid crab boil
  • 2 cups heavy cream
  • 4 ounces (1/2 cup) crabmeat, picked over for shells and cartilage


  • Heat the oil in a medium saucepan over high heat. Add the green onions, green and red bell peppers, the broken corncob, corn kernels, garlic, salt, pepper, and crab boil. Cook, stirring occasionally, for 2 minutes.
  • Stir in the cream and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat a spoon, for about 9 to 10 minutes.
  • Discard the corncobs, fold in the crabmeat, and remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a saucepan over low heat.