Soft-Shell Crabs With Corn

• 4 ounces whole red onion or 3 ounces chopped (1 cup)
• Nonstick pan spray
• 1 small clove garlic
• 1 1/2 pounds roasted peppers
• 1 teaspoon reduced-sodium soy sauce
• 2 ears corn
• 1/4 teaspoon ground cumin
• 2 tablespoons dry white wine
• 6 large basil leaves
• 18 teaspoon salt
• Freshly ground black pepper to taste
• 4 soft-shell crabs
• 2 tablespoons flour
• 1 tablespoon olive oil

1. Chop onion.
2. Heat nonstick pan until it is very hot; reduce heat, and spray with pan spray.
3. Add onion, and saute until it begins to soften.
4. Meanwhile, mince garlic in food processor.
5. Rinse peppers, add to food processor with soy sauce, and puree.
6. Scrape corn from the cob, and add to onion with the cumin; cook 2 minutes.
7. Add wine, and cook briefly.
8. Wash and julienne basil, and stir in with salt and pepper.
9. Remove from pan, and set aside.
10. Clean pan.
11. Wash crabs, and coat with flour already seasoned with black pepper.
12. Heat the oil in the same pan; add the crabs, and saute on both sides, a total of about 5 minutes.
13. Combine the peppers with onion-corn mixture, and serve with crabs.

red onion, nonstick pan spray, clove garlic, peppers, soy sauce, corn, ground cumin, white wine, basil, salt, freshly ground black pepper, crabs, flour, olive oil

Taken from cooking.nytimes.com/recipes/9012 (may not work)