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Special Occasion Polenta Crab Cakes with Garlic Cream Sauce
Yield:
Serves 6Ingredients:
For polenta crab cakes:
1 cup De la Estancia Organic Polenta
3 cups chicken or vegetable broth
1 cup milk
1 tsp salt
¼ cup Parmesan cheese
¼ - ½ lb lump crab meat picked to remove any shell bits
For sauce:
2 cups heavy cream
1 tsp finely minced garlic
1 Tbsp butter
1 Tbsp flour
Sea salt or kosher salt and freshly ground pepper to taste
Dash of nutmeg
Garnish:
Chopped parsley
Directions:
Preheat oven to 350oF and grease 12 1-cup muffin tins with butter or olive oil. Bring broth and milk to boil in a seven quart saucepan. Add De la Estancia Organic Polenta and salt in a thin stream and simmer stirring for 2-3 minutes. Remove from heat. Add cheese and crab and stir gently. Pour the mixture into the muffin tins and bake for 25-30 minutes until lightly browned.
For the garlic cream sauce, melt butter in a three quart saucepan over medium low heat. Add the flour and cook stirring until the mixture is slightly browned, 2-3 minutes. Add the garlic and the cream, stir until slightly thickened. Add the nutmeg. The sauce should be “creamy” in consistency not like a pudding. When the cakes are done carefully remove them from the muffin tins and place two cakes to a plate. Top with the cream sauce and garnish with the parsley.
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