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Corn & jalapeno

Crab puree

Ingredients

1 oz butter
4 ears shucked corn
3 oz cream
1 oz white wine
1/2 tsp minced jalapenos
1 clove minced garlic
1/4 stalk diced celery
1/4 diced onion
1 pinch kosher salt
1 pinch black pepper

Lagniappe

Sweat onions & garlic in the butter till the onions are getting clear. Add the
corn and
Continue cooking a few minutes.

Add the white wine and let it reduce by 1/3rd

Remove from the heat allow cool. Puree in a food processor.

Season the puree with salt & pepper to taste.

Great served over crab cakes

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