Gullah Geechee chef BJ Dennis shares one of the recipes he’s developing for his forthcoming cookbook. This summer side dish combines sweet, crisp corn with creamy, flavor-packed crab and butter for a warm and satisfying bite.
recipe 
yields
Serves 4
1 pound (4 sticks) butter at room temperature
4 garlic cloves, minced
Zest and juice of 1 lime
2 tablespoons minced parsley
2 tablespoons minced cilantro
2 tablespoons black pepper
2 tablespoons cayenne pepper
2 tablespoons thinly sliced scallion
2 tablespoons sea salt
½ cup crab roe
1 cup crab claw meat
4 ears white or yellow corn, shucked, with silk removed
Crab boil or seafood seasoning blend such as Old Bay or Creole seasoning
Ingredients
steps
- Make the crab butter: In a food processor, combine butter, garlic, lime juice and zest, herbs, black and cayenne peppers, scallion, salt, crab roe, and crab claw meat. Process until smooth, scraping down sides of bowl as needed. Set aside. (In a tightly covered container, crab butter can be refrigerated for up to 5 days or frozen for up to 3 months.)
- Bring a pot of slightly salted water to boil.
- Add corn and cook for 2 minutes or until kernels are crisp-tender.
- Drain corn and toss it with half of the crab butter and a heavy dusting of your favorite crab boil spice blend.
- Serve immediately with more butter and spice blend.
Date Published: 07.08.26
share
-
Recipe by
BJ Dennis
