Crab And Cornmeal Stew

Recipe Ingredients

1/4 cup	59ml	Spanish olive oil
2 cups	125g / 4.4oz	Onions - finely chopped (medium)
2 cups	474ml	Red bell peppers - stemmed, seeded, (large)
		And finely chopped
6		Garlic cloves - finely chopped
1 tablespoon	15ml	Ground cumin
2 teaspoons	10ml	Paprika
6		Canned plum tomatoes - drained,
		And coarsely chopped
1/2 cup	73g / 2.6oz	Drained and chopped pimentos
1		Bay leaf
2 tablespoons	30ml	Red wine vinegar
3		Tabasco sauce
1/2 cup	118ml	Dry sherry
1/2 cup	118ml	Clam juice
1 teaspoon	5ml	Salt
2 lbs	908g / 32oz	Fresh lump crab meat - picked over
1 1/2 cups	93g / 3.3oz	Coarsely-ground yellow cornmeal
9 cups	2133ml	Cold water
5 tablespoons	75ml	Olive oil
2 teaspoons	10ml	Salt
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

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 - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.