alteRecipes.com recipe
derived from
Alex Garcia's
In a Cuban Kitchen, p. 87
| 1. | olive oil | 1 Tablespoon |
| white onion | ½, chopped rough | |
| green bell pepper | ½, chopped rough | |
| tomato | ½, chopped rough | |
| garlic | 3 cloves chopped | |
| 2. | dry white wine | ¼ cup |
| 3. | cornmeal | 1 cup |
| chicken broth | 1 ½ cups | |
| fish broth | 1 ½ cups | |
| 6. | crabmeat | 6 ounces |
| fresh corn kernels | 1 cup | |
| cream cheese | 2 ounces | |
| cilantro | small bunch, stems and leaves chopped |
1. Put the olive oil and the sofrito vegetables into a nonstick pot with a lid. Bring the pot up to frying temperature and brown the vegetables.
2. Add the white wine to the pan and cook it off. Cool the pot to room temperature.
3. Stir in the cornmeal and the liquids and bring the mixture up to a simmer. Simmer it for 20 minutes, stirring it from time to time.
4. Turn the heat off, put a towel on top of the pot and then the lid on top of the towel. Let the cornmeal cool down to room temperature.
5. Preheat your oven to 375°.
6. Fold the crab, corn, cheese, and cilantro lightly into the cornmeal.
7. Grease a small baking pan and pile the crab and corn mixture into the pan loosely.
8. Cook the pan in the oven till the mixture has heated through and the top is lightly browned, about 20 minutes.