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Chef Fest 2016

Recipe: Dungeness Crab and Corn Succotash

By July 14, 2016 No Comments
Chef

Ned Bell

Restaurant

YEW seafood + bar @ Four Seasons Hotel Vancouver

Recipe: Dungeness Crab and Corn Succotash

Serves: 2-4

What’s Inside

Sauté

In a large pan, over medium heat, sauté the shallots in 2 tbsp (30 ml) olive oil for one minute. Add the beans, squash, corn and apricots. Cook for 2 minutes.

Ingredients
  • 1 tbsp (15 ml) diced shallots
  • 3 tbsp (45 ml) extra-virgin olive oil, divided
  • 2 cups (500 ml) cooked white beans (or chickpeas)
  • ½ cup (125 ml) summer squash, cubed (or use cubed and roasted pumpkin or
  • butternut squash)
  • ½ cup (125 ml) local corn, cut from the cob
2 to 3 ripe apricots, halved
What’s Inside

Add Crab

Add the crab, the remaining olive oil, the lemon juice and parsley. Season with sea salt and pepper.

Ingredients
  • ½ cup (125 ml) fresh cooked Dungeness crab
  • 2 tbsp (30 ml) lemon juice
  • 2 tbsp (30 ml) chopped flat leaf parsley
  • Sea salt and cracked black pepper
What’s Inside

Assemble

Serve family-style in the middle of the table, as an appetizer or a great side dish for