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crab meat lump crab white corn extra-virgin olive oil chicken salt pico de gallo Feta cheese corn husks
Viewed: 105 - Published at: 8 years agoIngredients
- 2 lbs crab meat lump crab or jumbo lump is best
- 3 pounds white corn masa
- 1 cup extra virgin olive oil
- 2 cups chicken or vegetable stock
- 2 tbsp salt
- 1 cup pico de gallo
- 1 cup feta cheese crumbled
- 40-50 corn husks, fresh is best but dried will work, soak in warm water 1 hour
Method
- prepare masa dough by blending masa, olive oil, salt and stock until everything sticks and can form round balls. On laid out corn husk flatten approx. 1.5 Tbsp of dough top with 1 tsp pico de gallo, 1 tsp feta and 2 tsp crab. With pointed end of husk pointing out from palm of hand fold flat end up towards fingers, then left side ove and then right side, finish with folding pointed end towards wrist, turn over. Be sure to fold edges to completely cover crab, pico, cheese mix. Place in large pot with steamer insert and enough water in bottom to steam 45 minutes. Repeat with all husks until finished, be sure to place tamales with seam side down and stack in a brick like formation. Cover tightly and bring to boil, lower heat to maintain steam and steam for 45 minutes. Remove from heat and let stand 10 minutes. Tamales are ready to eat. Serve with your favorite salsa.
