Silver Queen Corn, Orzo and Crabmeat Macque Choux

By norsegal8

Originally a Native American dish, macque choux came from the Choctaws, who called it Matache, meaning spotted. Cajun patois twisted its name to sound French, but macque choux never contained cabbage - choux. Any sweet corn at it's peak of ripeness works well. Be careful not to cook the corn at a high temperature; we don't want it to brown. Cook it slowly so that the corn and shallots soften. Substitute wild mushroom for the summer truffle or omit it.

Ingredients

• 6 ears Silver Queen or other ripe corn, shucked
• 2 tablespoons butter
• 2 shallots, minced
• 2 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 1 pound jumbo lump crabmeat, picked over
• 2 cups cooked orzo pasta
• 1 cup Basic Crab Pan Sauce
• 1 tablespoon chopped fresh chives
• 1/4 summer truffle, sliced
• 2 tablespoons grated Parmesan cheese
• salt

Details

Servings 6

Preparation

Step 1

1. Cut the corn kernels off the cobs and set aside.

2. Melt the butter in a large skillet over moderate heat. Add the corn and shallots and cook gently, stirring occasionally, until the corn is tender and the shallots are translucent, 5-10 minutes.

3. Add the garlic and red pepper flakes to the pan and cook for a few minutes longer. Add the crabmeat and cook just until heated through. Stir in the orzo and the Crab Pan Sauce. Increase the heat to high and bring to a boil.

4. Reduce the heat immediately to low, add chives, truffles and Parmesan and simmer for a few minutes. Season with a little salt.