Instructions: Preparation Time: 25 minutes

Cooking Time: 5 minutes

Yield: 2 servings

1. Heat 2 inches of water in pot to a boil. Steam corn over boiling water about 2 minutes, until tender. Remove and cool.

2. Heat non-stick skillet over medium high heat; add 2 teaspoons of the oil. Cook onion until it softens and begins to brown.

3. Meanwhile, scrape kernels and puree in food processor with milk. When onion is soft, stir in corn puree and red pepper.

Mix well. Heat through; season with salt and pepper. Remove from pan, and set aside. Keep warm.

4. Heat remaining oil until it is very hot. Cook crabs until they brown and redden a little on both sides, about 5 minutes total. Cut lemon into wedges. To serve, top crabs with corn puree and sprinkle with lemon juice.

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