Recipe

Florida Stone Crab De Polenta Recipe

Add Step-by-Step Photos	Jimrug1 / All my dishes 1 year ago When in Season, Florida Stone Crab Claws are a delicacy that supersedes Lobster for many people. I first had a dish similar to this at a restaurant in Key West. They included Hot Drawn Butter as an option for dipping. For my taste, a swipe of the... More Prep:45m Cook:50m Servings:4	Jimrug1
	seafood crab polenta cheese maincourse

Crab Cast

Polenta Cast

Tomato Reduction Cas

Corn Meal Whisked in

Roasted Poblano Ring

Polenta with Poblano

Egg White, Cheeses a

Egg Whites Atop the

Baked Polenta Souffl

The Stone Crab Claws

Plated Cooked Crab B

Tomato Sauce Added t

Cream Added to the T

Plated Dream Plate

Plated Dream Plate 2

Side shot. The pole

Add Photos

Does this look good? Yeah! / Nope

Fans

lincolntoo

lunasea

gourmetana

meals4abby

mystic_riv

greekgirrr

notyourmom

trigger

reviews

juels

elgab89

luisascate

Ingredients

For the Crab:

16 large Stone Crab Claws (Approx 3lbs)

¼ cup Olive Oil

¼ cup extra-dry Vermouth

2 Tbls Lemon juice

1 Tsp Salt

½ Tsp White Pepper

**************************

Creamy Tomato Reduction Sauce

1 15oz can good quality whole Tomatoes, drained (save the juice for thining later if necessary)

1 ripe red Chile, roasted, peeled, seeded

2 pinches Old Bay Seasoning

1 clove Garlic, crushed

1 whole Shallot (two halves), finely chopped

1 Tbls chopped fresh Basil

¼ Tsp Brown mustard Seeds

¼ cup Cream

**************************

Polenta Soufflé

1 ½ cups Corn Meal

4 cups Vegetable Stock

½ Tsp salt

¼ Cup Half & Half or whole Milk

6 Egg Whites

2 oz Goat Cheese

½ cup Shredded Fontina Cheese

½ cup Grated Parmesan

½ cup Cottage Cheese

1 Tbls Cornstarch

1/2 Tsp powdered garlic

1 cup Grape Tomatoes, quartered lenthwise

3 medium Poblano Chiles, roasted peeled, seeded and sliced into rings

1 Tbls chopped fresh Basil

************************

Garnish:

Goat Cheese (4 Slices)

2 Tbls fresh Basil, julienned

Directions

Polenta Soufflé

Bring Vegetable Stock to a boil and slowly add polenta, whisking continuously for 2 minutes. Reduce heat, cover and simmer for 40 minutes, stirring often with a wooden spoon.

Stir in Half & Half and Salt and pour into a buttered 8 x 8 baking dish. Evenly top with Tomatoes and sliced Poblano rings.(Its ok if they sink in a little.) Set aside.

Beat egg whites into stiff peaks. In a separate bowl, combine the Goat Cheese, Parmesan Cheese, Fontina Cheese, Cottage Cheese, cornstarch and garlic powder. Fold in egg whites.

Stir Basil into the Egg White and Cheese mixture and pour over the Chiles and Tomatoes. Bake in a preheated 400° oven for 10-15 minutes or until soufflé is puffy and golden brown on top. Set aside 10 minutes to cool slightly. Use a cut out large tuna can to cut into 4 rounds or alternatively, divide into four equal size squares.

************************

Puree Tomatoes:

In a blender, combine Tomatoes, Red Chile, Garlic, chopped Shallot, Basil and Old Bay. Puree until very smooth. Set aside.

**************************

Crab

Crack the Stone Crab Claws and remove shell and movable pincer, leaving the meat attached to the remaining pincer.

Heat Olive Oil in a skillet over medium heat. Add stone crab claws and cook for 3 to 4 minutes until heated through, turning claws frequently. Turn heat to high; add Mustard Seeds. Cook until they begin to pop. (about 30 Seconds) Add vermouth, lemon juice, salt and pepper to pan. Cook 1 minute more, spooning vermouth sauce over claws. Remove Claws to a plate and cover loosely with foil. Stir in the tomato puree and bring to a rapid simmer. Reduce until slightly thicken(2 - 4 minutes). Add Cream and any juices that have collected on the Crab Plate. Cook another 2-3 minutes to warm through and thicken further. If sauce seems too thin, (you don’t want it too thick but just thick enough to stay where you put it on the plate) reduce a little longer. If too thick, thin with reserved Tomato Juice. Adjust Salt

*******************

To Serve.

Spoon a small amount of the Creamy Tomato Reduction in the center of 4 plates. Place a round or square of the Polenta Soufflé on top of the Sauce. Top each Soufflé with a round of Goat Cheese. Spoon warm Tomato sauce over Goat Cheese and Polenta. Sprinkle with Fresh Basil. Arrange 4 large Stone Crab Claws in a spoke like fashion around the Polenta on each plate. Serve at once.

Note** If making the Polenta as a stand alone side dish, omit Crab Claws and start with Mustard seeds. Also omit Old Bay in Tomato reduction unless serving with Fish or Seafood.

Recent Gawkers

phoosh

reds

reviews

krumkake

lillianc

mrtnzang

elgab89

boofie

marky90

trigger

juels

lincolnt

Not quite what you're looking for? See more Main Dish / Shellfish

Or see more just like this

Comments

lanacountry 1 year ago said:
This is a wonderful recipe, Jim!! Thank you
and a 55555!! :) Added to group.

mystic_river1 1 year ago said:
Oh I will enjoy! Love them. Wonderful recipe. I am availlable to break bread with you for this delicious meal. You deserve more than a 5. Very nice job. Joymarie

meals4abby 1 year ago said:
Incredible!!! I absolutely adore stone crab claws. Probably one of my favorite foods! I just wish I had better access to them. Living in Wisconsin kind of limits my options for fresh seafood.

This is a real winner, Jim! Keep em' coming!!

gourmetana 1 year ago said:
Oh Jim!! What a wonderful recipe!! I have my mouth watering.. I love crabs! The photo is beautiful and I am actually speachless... you certainly would deserve more than a five!!
55555555555555555555555555555 :)
Ana

greekgirrrl 1 year ago said:
Stone crabs are among my favorite. I used to eat at Joe's Stone Crab every summer in Miami. That restaurant has been there probably near 100 yrs now...and the waiters, who are known for their gruff manner, have been there almost that long as well. That's why they are so CRABBY!! LOL

Your recipe is a beautiful study in contrasts---wonderful! Helene

luisascatering 1 year ago said:
Um, gee... I wonder who is going to win BOTH the crab AND the polenta entry for this month's contest???

Seriously, this is the shit! (excuse my french, hee hee) :-)

lunasea 1 year ago said:
Okay, I'm toying with this recipe and outcome in my head...and the flavors are perfectly balanced and play perfectly - one off the other...and the presentation is stunning. Add the color factor and you have an brilliant culinary composition that appeals to all senses. Plus, it just sounds like a darn sexy dish.

I love stone crab - and have access to it. I think its in season down here. Hmmmm...already planning when I'll make this.

You totally get my 5 forks although you deserve wayyyyy more than that - and I flagged you for beauty and uniqueness. I bow down to your culinary skills. Bravo, Jim sweetie - this recipe is money. ;-)~ Vickie

P.S. I would love to see some prep and plating pics of this dish.

P.S.S. My mouth is watering. Thanks. ;-)~~

notyourmomma 1 year ago said:
I love stone crab more than any other crab. This is awesome, Jim, you are the MAN!!!!

lincolntoot 1 year ago said:
WOW - what a awesome recipe! This is beyond gourmet! Thanks for sharing - you get a 20 for this!

juels 1 year ago said:
Now this is some serious cooking! A sure winner! Love everything about this, a very well thought out recipe of the crab, the sauce, the souffle and even the garnish, wow!!! You get all the flags!

trigger 1 year ago said:
I feel like a crab had to say that..lol
Jim you have out done yourself with this exhibit of culinary delight a sure winner in my book . You know me I love the combination of seafood and polenta.
All the Flags are flying for Jim's creation.
5 forks for the man!

elgab89 1 year ago said:
OMG Jim! Do you cook this for the Ritz? I am speechless! This is the best!

elgab89 12 months ago said:
*************************************************
THIS RECIPE HAS WON THE FIRST PRIZE
FOR BEST MAIN DISH - NOVEMBER 2008
*************************************************

elgab89 12 months ago said:
************************************************
THIS RECIPE HAS WON THE FIRST PRIZE
FOR BEST SIDE DISH - NOVEMBER 2008
*************************************************

lunasea 11 months, 3 weeks ago said:
I assembled this award-winning plate tonight and I can't tell y'all how good it was. If you want to WOW - try this. Your guest(s) will make you king/queen of the universe...I promise.

Oh by the way...*sound the royal music*...King of the Universe Jim - all hail! ;-)~~

Like I said previously, this is a darn sexy dish. I think that even more so now that I've made it and tasted it. The plated souffle rises up on the tomato reduction sauce and is very textural pleasing with the heartier base lifting the cheesy-basil fluffiness of the lighter egg white cap. It appeals to all the senses and it would shine as the perfect romantic dinner to make and share with that someone special in your life. Light some candles, pour some elixir into glasses and watch his/her eyes light up... ;-)~~

I agree with Jim that roasted asparagus would play a great side role here...as would roasted brussels sprouts. But serve them on the side. I wouldn't want to detract from the visual artwork of the main dish by putting anything else on the dinner plate. My opinion anyway.

Adding pics...

And just a FYI on prepping those gorgeous Florida Stone Crab Claws...I followed this fella's instructions and they worked great for me:

http://www.ehow.com/video_2335959_cracking-florida-stone-crab-claw.html

Go for it - you and anyone you share this with will be delighted. ~ Vickie