Corn and Crab Cream Sauce

Use this creamy sauce recipe as a pasta topper.

Corn and Crab Cream Sauce
1 tsp grass-fed butter
niblets from 2 ears of corn, about 2 1/2 cups
8 oz crab meat
1/4 cup cream
1/2 cup chopped mixed herbs (cilantro, basil, thyme, oregano, parsley)
1 cup small diced, seeded tomatoes

Melt the butter in a large skillet. Stir in corn and cook for a few minutes until warm.

Add in the crabmeat, cream, and tomatoes and simmer for three to four minutes.

Throw in salt, pepper, and herbs. Serve over pasta.


Take your pasta to the next level with this delicious sauce. The crab and corn give it a summertime flare that will surely impress those who eat it.