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.

4

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.