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ROD 5/2/2006 Stone Carvers Day Stone Crab Cobbler

Source of Recipe

Marla


Recipe Introduction

Have you ever looked up and seen strange creatures clinging to the side of a building? Gargoyles have been around for thousands of years - a word that comes from "gargle" since a true gargoyle is a waterspout. Stone sculptors and carvers have been creating decorative works of art down through the ages. And, the Journeyman Stonecutters Association is the oldest active union in North America.

List of Ingredients

ROD 5/2/2006 Stone Carvers Day Stone Crab Cobbler


Stone Crab Cobbler


8 large stone-crab claws
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

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)





Recipe

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.

To prepare the stone-crab mixture: Crack the stone-crab claws and remove all the meat from the shell and cartilage. 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.