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Crab Clouds




Source of Recipe


A Pinch of Poison by Claudia Bishop-posted to rc by Becky


Recipe Introduction


"
Claudia Bishop is a very entertaining writer. The Hemlock Falls series is based on an Inn owned by two sisters. One of the sisters is a chef and her kitchen fits are always funny to read. This recipe sounds so good to me, I can't wait to try it!"



List of Ingredients




1 c fresh Dungeness crab, shredded
2 tsp cilantro, chopped
1 tsp fresh parsley, chopped
1 tsp sweet red pepper, chopped fine
1 tsp green pepper, chopped fine
2 tsp Vidalia onion, chopped fine
1 c cornmeal
1 c flour
1/2 c milk
one medium-sized egg, separated
1/2 c unsalted butter
unsalted butter for sauteing
olive oil for sauteing

Recipe



Steam crab for 6 minutes; remove meat and set aside.
Mix together the cilantro, parsley, red and green pepper; add to crab.
Melt (sauteing) butter in skillet; sautee onion till transparent; add to crab mixture; mix well. Set aside.
Combine cornmeal and flour.
Beat egg yolk to thick froth; set aside.

Beat egg white till soft peaks form.

Carefully fold egg white and yolk into milk and mix; combine with flour/cornmeal and gently stir until very thick.

Melt 1/2 c butter slowly and allow to separate. Let cool slightly then mix into flour/cornmeal mixture. Do not allow egg to curdle.

Pet a few tsp of butter and olive oil in pan and heat till edges are sizzling.

Add 3 or 4 tbsp of cornmeal mixture to pan and flatten with spoon. Cook as a panckae, until edges are dry and slightly curled. Place a tsp of crab mixture in center of cornmeal, but leave an outside edge around the puff.

Carefully flip over. Cook until cornmeal mixture is cooked through.

Serve with tomato or mustard chutney.