Recipe: Soft Corn Pudding with Crabmeat (Cuban)

SOFT CORN PUDDING WITH CRABMEAT

2 tablespoons olive oil
1 large white onion, chopped fine
1 medium green bell pepper, chopped fine
1 medium tomato, chopped fine
1 canned chipotle chile, chopped
1/2 cup dry white wine
1 pound lump crabmeat, picked clean
1/4 bunch fresh cilantro, stems removed and leaves chopped
Salt and freshly ground black pepper, to season
3 cups chicken broth
3 cups clam juice
3 cups cornmeal
1 (8 ounce) package cream cheese
Lime wedges, to garnish

Heat olive oil in large skillet. Over medium heat, cook onion, bell pepper and tomato until soft.

Add chipotle and white wine, and cook until liquid has almost evaporated.

Add crabmeat and cook for another 3 minutes.

Add cilantro and season with salt and pepper. Remove from heat and set aside.

Place chicken broth and clam juice in a large saucepan and bring to a boil. Add cornmeal and cook over low heat for about 20 minutes, while stirring continuously.

Increase heat to medium and add cream cheese, being sure to stir thoroughly. Cook 10 minutes more.

Serve topped with crabmeat mixture and garnish with lime wedges.

Servings: 6
Source: In A Cuban Kitchen by Alex Garcia