Crab Polenta

Name: Crab Polenta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 26
Cuisine: Global
Ingredients: 237 milliliters Asiago cheese; 59 milliliters butter or margarine; 340 grams crabmeat, drained; 473 milliliters chicken broth; 118 milliliters all-purpose flour; 26 servings Horseradish Cream; 2 Tbsps Old Bay seasoning; 473 milliliters whipping cream; 237 milliliters yellow cornmeal

Crab Polenta requires approximately 45 minutes from start to finish. This recipe makes 26 servings with 141 calories, 5g of protein, and 10g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have chicken broth, flour, whipping cream, and a few other ingredients on hand, you can make it.

Instructions

Bring first 3 ingredients to a boil in a saucepan over medium-high heat. Gradually whisk in cornmeal and flour; cook mixture, whisking constantly, 10 to 12 minutes.

Ingredients you will need

Cornmeal

All Purpose Flour

Equipment you will use

Whisk

Sauce Pan

Remove from heat, and stir in crabmeat and Asiago cheese.

Ingredients you will need

Asiago Cheese

Crabmeat

Pour mixture into a greased 9-inch loafpan, and chill 8 hours.

Unmold and cut polenta into 1/2-inch slices.

Ingredients you will need

Polenta

Cut each slice into 2 triangles.

Melt 2 tablespoons butter in a large skillet over medium-high heat; cook half of polenta triangles in melted butter until lightly browned, turning triangles once. Repeat procedure with remaining 2 tablespoons butter and polenta triangles.

Ingredients you will need

Polenta

Butter

Equipment you will use

Frying Pan

Serve polenta with Horseradish Cream.

Ingredients you will need

Horseradish Sauce

Polenta

*Note: Mild Cheddar or Edam cheese may be substituted.

Ingredients you will need

Mild Cheddar Cheese

Edam Cheese

Equipment

Whisk

Sauce Pan

Frying Pan

Ingredients

Servings:

237milliliters

Asiago cheese 59milliliters

butter or margarine 340grams

crabmeat, drained 473milliliters

chicken broth 118milliliters

all-purpose flour 26servings

Horseradish Cream 2Tbsps

Old Bay seasoning 473milliliters

whipping cream 237milliliters

yellow cornmeal

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.