Watch Chef Floyd Cardoz Cook Corn & Crab Stir-Fry - Andrew Zimmern

Ingredients

• 3 tablespoons canola oil
• 3 cups diced onions
• 1/4 cup salted peanuts, lightly chopped
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced garlic
• 1 1/2 teaspoons thinly sliced seeded wet kokum
• 1 serrano chile, finely minced
• 3 cups fire-roasted corn (recipe follows) or defrosted frozen fire-roasted corn
• 1/4 teaspoon ground star anise
• 3 cups fresh or high-quality canned lump or jumbo lump crabmeat, picked over to remove shells
• Leaves from 3 tarragon sprigs, coarsely but gently chopped
• Sea salt
• Freshly ground black pepper