Free Recipe Crab And Cornmeal Stew
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Crab And Cornmeal Stew Recipe
1/4 c Spanish olive oil
2 md Onions; finely chopped
2 lg Red bell peppers; stemmed,
-seeded,
And finely chopped
6 Garlic cloves; finely
-chopped
1 tb Ground cumin
2 ts Paprika
6 Canned plum tomatoes;
-drained,
And coarsely chopped
1/2 c Drained and chopped pimentos
1 Bay leaf
2 tb Red wine vinegar
3 ds Tabasco sauce
1/2 c Dry sherry
1/2 c Clam juice
1 ts Salt
2 lb Fresh lump crab meat; picked
-over
1-1/2 c Coarsely-ground yellow
-cornmeal
9 c Cold water
5 tb Olive oil
2 ts Salt
Freshly-ground black pepper;
-to taste
Crab And Cornmeal Stew Preparation
In a medium heavy skillet, heat the olive oil over low heat. Add the onions and bell peppers and cook, stirring occasionally, for 6 to 8 minutes, or until softened. Add the garlic, cumin, and paprika and cook for 2 minutes more, until the aroma is released. Add the tomatoes, pimentos, bay leaf, vinegar, Tabasco, sherry, clam juice and salt to the pan and cook over low heat, stirring occasionally, for about 10 minutes or until thickened and saucy. Add the crab meat and cook for another 6 minutes, then remove from the heat and taste for seasoning. Cover and set aside at the back of the stove while you cook the cornmeal. In a large heavy saucepan, combine the cornmeal, water, oil, and salt. Mix together well and place the pan over medium-high heat. Bring the mixture to a boil, then reduce the heat and cover the pan. Cook for 25 to 30 minutes over very low heat, removing the lid to thoroughly stir the mixture every 2 or 3 minutes. When the cornmeal has thickened, season it generously with pepper. Remove the bay leaf from the sauce and gently reheat it if necessary. Ladle the cornmeal into shallow heated bowls and top with a generous ladleful of the crab sauce. Or if desired, mix the two together thoroughly before serving. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6255 broadcast 04-17-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-18-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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