Friday, November 30, 2012

Baked Crab Meat in Polenta Cup

 Baked Crab Meat in Polenta Cup
My own original recipe.
Prep Time: 25 minutes / Cook Time: 40 minutes
Baked Crab Meat in Polenta Cup

  • 8 ounch crab meat (dry it)
  • 1/4 cup crusted croutons
  • 1/2 cup heavy cream
  • 1/4 cup grated romano cheese
  • 1/8 cup grated parmesan cheese
  • 1 teaspoon dried or fresh oregano
  • 1/2 teaspoon garlic powder
  • 2 chopped shallots
  • 1/2 teaspoon ground black pepper
  • 1 egg
  • salt to taste
For Polenta Cup:
  • 10 to 12 cupcake paper
  • 1 cup polenta
  • 1 cup milk
  • 1 cup water
  • 1 egg yolk
  • 1/4 cup parmesan cheese
  • salt to taste
Cooking Directions:
  1. Bring to boil the milk and water, add the polenta just before it boils and turn the heat down to medium low.  Stir it until thickens. Then add the egg yolk and keep stirring until the egg yolk blends well. 
  2. Turn off the heat and remove the pot from the heat, then add the parmesan cheese. Mix everything well.
  3. Grease the cupcake paper with pam and fill with polenta. 
  4. Then spread the polenta nicely from bottom to top. Cover and refrigerate for a few hours or until firm. 
  5. When it is firm, baked the polenta cupcake over 350 degrees half cook, then gently remove the cupcake paper and put it back in the cupcake baking pan.
  6. In a bowl, mix together the crab meat, heavy cream, romano cheese, parmesan cheese, ground black pepper, garlic powder, oregano, shallot and the egg.  Add the crusted crouton into the mixing bowl and mix it well. 
  7. Fill the polenta cup with the filling and bake until golden over 350 degrees oven. 
  8. Sprinkle with fresh basil if you like and serve.


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