Cangrejo Enchilado con Harina
This spicy enchilada sauce is great with shrimp or crab, Terry's favorite is crab. It's best to use a combination of crab meat and use claws for garnish. That way you don't have to work quite so hard for your meal.
I like to use backfin/lump crab as my first choice though any good fresh crab will work well. Best of all is fresh Alaskan King crab leg meat. My favorite crab claws are the Jonah claws from Maine. They come cooked and shelled and can be added in the last 5 minutes of your dish. If using shrimp, Laughing Bird works well or any Gulf shrimp, peeled and deveined. What the heck, you can mix it up and do both!
You should figure 1/3 to 1/2 pound of crab meat or shrimp per person. In this recipe we use harina (cornmeal) but if you would prefer white rice, that works well too.
1 cup stone ground yellow cornmeal
6 cups cold water
3 tablespoons extra virgin olive oil
2 teaspoons salt
Prepare Enchilado recipe. Replace the shrimp with crabmeat and add crab claws last.
In a large pot (Dutch oven),put water, oil and salt. Bring to boil, slowly stream in cornmeal while whisking, bring to boil. Reduce heat, cover and cook about 25 minutes stirring occasionally.
To serve, ladle harina into bowls and top with enchilado sauce. Serves 4 to 6 people. Disfruta!