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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Stone Crab Cobbler Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
For the Coconut Milk:
Freshly grated flesh of one whole coconut
3 cups boiling water

For the Stone Crab Filling:
8 large stone-crab claws (about 9 oz of meat)
2 Tablespoons olive oil
2 large shallots, diced
4 medium tomatillos, diced
1 cup fresh corn
1 large Anaheim chile, diced
1 Tablespoon coriander
1/2 teaspoon fresh ginger, chopped
1/2 teaspoon curry powder
3 Tablespoons rum
3/4 cup coconut milk (see instructions below to make)
1 teaspoon salt
.
For the Cobbler Crust:
1 cup flour
1/4 teaspoon salt
1 teaspoon sugar
1-1/2 teaspoons baking powder
3 Tablespoons butter
1 Tablespoon key lime zest
1/2 cup coconut milk (see instructions below to make)
Directions:
Directions:
To prepare the coconut milk: Combine the grated coconut and boiling water in a blender and puree for 2 minutes. Let the mixture stand for 15 minutes. Strain through a colander lined with cheesecloth. Twist the cheesecloth to extract as much liquid as possible. This is the coconut milk, you may freeze any extra. (Or just buy a can like I did)

To prepare the stone crab mixture: Crack the stone crab claws and remove all the meat from the shell and cartilage. (Or just buy a can or two like I did)

In a medium saucepan, warm the olive oil and add the shallots until they turn translucent. Add the tomatillos, corn and Anaheim chile. Flavor with the coriander, ginger, curry, rum, and 3/4 cup coconut milk. Add the crab meat. Simmer for 3 minutes and season with salt.

To prepare the cobbler top: In a stainless-steel bowl, mix the flour, salt, sugar, and baking powder. Stir in the softened butter until the mixture has a sandy consistency. Add the lime zest and coconut milk and stir until the batter binds together.

To bake the cobbler: Place the crab mixture in an oven dish. Top with dollops of the cobbler topping.

Bake in a 350-degree F oven for 10 minutes or until the top is well browned. Serve immediately.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep Time: 30 minutes; Cook Time: 20 minutes; Total Time: 50 minutes
Personal Notes:
Personal Notes:
Recipe Source: Chef Allen Susser, Chef Allen�s (restaurant), Miami, FL
Reprinted with permission.

 

 

 

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