Photo by Tracy Toler.
Lump Crab Spoon Bread
Corn Spoon Bread:
2½ c cream
1 c yellow cornmeal
1 tsp kosher salt
1 c shredded cheddar
2 c canned creamed corn
1 c minced onion
6 large eggs, lightly beaten
Pinch of cayenne pepper
4 tbsp butter, cut in small pieces
of butter. Bake for 25-30 minutes or until
center is set, remove from the oven and
serve immediately.
Lump Crab in Sauce:
2 c cream
4-5 oz herb garlic butter
2 lb jumbo lump crab
Kosher salt
Freshly ground black pepper
Preheat the oven to 400°. In a medium
saucepan, whisk together the cream, corn-
meal and salt. Cook over medium-high
heat, stirring constantly until mixture
has thickened. This should take about
five minutes. Stir in the cheese, creamed
corn and minced onion. In a large saucepan over medium-high
heat, add the cream and bring to a boil.
Once cream has boiled, add the butter
a coin or two at a time. Use a whisk to
emulsify the butter into the cream. Whisk
constantly until you have added all the
butter and created the sauce.
Temper the eggs by slowly whisking some
of the hot milk mixture into the beaten
eggs. Stir the tempered eggs into the cream
mixture, then add the cayenne pepper.
Pour the mixture into an individual baking
dish or cast iron skillet. Top with pieces Once the sauce is made, turn the heat
down to low and add the crab. Be careful
not to break up the crab—do not whisk or
stir. Adjust seasoning with salt and pepper.
Serve warm over corn spoon bread.
112
WEST VIRGINIA EXECUTIVE
Herb Garlic Butter:
½ c unsalted butter, softened
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
1 tbsp fresh basil, chopped
1 tsp parsley, chopped
1 tsp fresh tarragon, chopped
1 tsp Dijon mustard
Juice and zest of a lemon
Pinch of cayenne pepper
½ tsp kosher salt
¼ tsp freshly ground black pepper
2 tbsp garlic, very finely minced
Whip the butter in a mixer with a paddle
adjustment. Add remaining ingredients,
and whip on medium speed until all in-
gredients are incorporated. Roll into
a cylinder using parchment paper and
place in the refrigerator. Once the butter
is chilled and firmed, remove the parch-
ment paper and slice into coins.