Be the first to Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- For the Coconut Milk:
- Freshly grated flesh of one whole coconut
- 3 cups boiling water
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- For the Stone Crab Filling:
- 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
- .
- 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)
Preparation:
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.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.
Yield: 6 servings
Recipe Source: Chef Allen Susser, Chef Allen�s (restaurant), Miami, FL
Reprinted with permission.
