Soft-Shell Crabs With Corn and Onion Sauce

• 3 ears corn (for 2 cups kernels)
• 8 ounces red onion
• 4 teaspoons olive oil
• 3 tablespoons skim milk
• 1 roasted red pepper (for 1/2 cup chopped red pepper)
• 4 soft-shell crabs, cleaned
• A few shakes salt
• Fresh black pepper to taste
• 1 lemon

1. Place a couple of inches of water in pot, and bring to boil.
2. Shuck corn, and steam it over the boiling water for about 2 minutes, until tender.
3. Remove and cool.
4. Chop onion.
5. Heat nonstick skillet; reduce heat to medium-high and add 2 teaspoons of oil.
6. Saute onion until it softens and begins to brown.
7. Meanwhile, scrape kernels and puree in food processor with milk.
8. Rinse red pepper, and chop.
9. Rinse crabs; dry on paper towels.
10. When onion is soft, stir in corn puree and red pepper.
11. Mix well.
12. Heat through; season with salt and pepper.
13. Remove from pan, and set aside.
14. Keep warm.
15. Heat remaining oil until it is very hot.
16. Saute crabs until they brown and redden a little on both sides, about 5 minutes total.
17. Cut lemon into wedges.
18. To serve, top crabs with corn puree and, if desired, sprinkle with lemon juice.

corn, red onion, olive oil, milk, red pepper, shell, salt, fresh black pepper, lemon

Taken from cooking.nytimes.com/recipes/8071 (may not work)