Blue Crab Tamales with Ancho Chili Sauce

Sample Recipe

Serves 8
10 Corn Husks
1 1/2 cup Masa Harina
1/4 cup Butter
1/4 tsp. Baking Powder
1/4 tsp. Salt
1 tbl. Sugar
1 Cup Corn Puree
1/2 cup Skim Milk
2 tbl. Cilantro, chopped
2 tbl. Parmesan Cheese, grated
1/2 tbl. Vegetable Oil
1 tsp. Garlic
1 tbl. Roasted Chili Pods, chopped
1/2 tbl. Mild Mexican Chili Powder
1 cup of White Wine
2 Cups Crab/or Shrimp Stock
1 lb. Jumbo Lump Crab Meat
1/4 cup Brunoise Bell Peppers
1/2 Jalapeno Pepper, minced
1 tsp. Lemon Juice

Soak the dried corn husk in hot water for 30 minutes. Combine the masa, baking powder, salt, sugar and corn. Cut the butter into the masa mixture. Add the milt until the consistency is smooth and spreadable. Spoon about 2 tablespoons of the mixture onto husks, wrap and place seams down in a steamer. Steam for about 15 minutes. Steam for about 15 minutes. In a medium pan, sauté garlic in oil. Add the chili pods and chili powder. Deglaze with white wine. Add the stock and bring to a simmer. Add the crab meat, pepper and jalapeno. Season with lemon. To serve, split open a tamale and spoon seafood mixture on top.

Nutritional Analysis:
272 Calories
8.9 grams of fat at 29.3% of Calories
73 mg or Cholesterol

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