Hello Dawn
The jerk seasoning you choose to use, or make, is critical to the dish.
THE DINER’S CARIBBEAN WHITE CRAB CHILI
8 ounces (dry weight) black-eyed peas
1/2 pound butter
1 large yellow onion, minced
1 red onion, minced
1/2 pound flour
12 ounces clam juice
4 quarts water
1/4 cup jerk seasoning
Dash ground nutmeg
1 cup heavy (whipping) cream
1 1/2 pounds lump crab meat
Salt, white pepper and cayenne peppe (to taste)
FOR THE GARNISH:
Flour tortillas
Oil for frying
Rinse, soak and cook black-eyed peas until barely tender, according to package directions. Drain and set aside.
In a large heavy pot, melt butter, add onion and saute over medium heat until transparent. Add flour and stir constantly, about three minutes. Stir in clam juice and simmer two minutes. Pour in 2 quarts water and whisk until no lumps remain.
Add remaining water, jerk seasoning and nutmeg, and simmer 15 to 20 minutes. Do not boil.
Add cream and black-eyed peas, and cook 10 minutes longer, until peas are tender but retain their shape. Add crab meat and heat through.
Season to taste with salt, white pepper and cayenne.
To make garnish, cut tortillas into pie-shaped wedges and fry in hot oil until crisp. Drain and dust with jerk seasoning. Float two or three tortilla wedges on top of each bowl of chili.
Makes 12 to 14 servings
From: The Cincinnati Enquirer, not dated
Source: Diner on Sycamore in Over-the-Rhine. Chef Eric Scheffer |