The Pacific Northwest Seafood Cookbook: Salmon, Crab, Oysters, and More by Naomi Tomky

Author:Naomi Tomky [Tomky, Naomi]
Language: eng
Format: azw3, epub
Publisher: Countryman Press
Published: 2019-11-04T16:00:00+00:00

CRAB ESQUITES

SERVES 6 TO 8 AS A SNACK

Around Mexico, street-side stands serve steaming Styrofoam cups full of esquites, or corn-off-the-cob. Loaded with mayo, cheese, and a gentle kick of chile powder, they are a bit sweet, a bit spicy, and plenty comforting. In this version, corn’s best friend—crabmeat—joins the party and melts right in, giving it a hint of fanciness that takes it from the street to the party. Serve it in small bowls with a spoon at the table, or in a big bowl alongside tortilla chips at a picnic.

4 ears corn

4 tablespoons (½ stick) unsalted butter

4 to 5 ounces cooked Dungeness crabmeat (about ½ crab)

¼ teaspoon kosher salt

¼ cup mayonnaise

½ cup queso fresco (or similar crumbly cheese)

Chile powder, as needed

1 lime, sliced into wedges

Husk the corn and place it into heavily salted boiling water for about 5 minutes. Remove it from the water and allow it to cool enough to slice the kernels off with a knife.

Heat the butter in a large pan over medium heat. When melted, add the corn kernels and cook them for about 2 minutes, just long enough to meld well with the butter and heat through. Remove the pan from the heat and stir in the crab, the ¼ teaspoon salt, and mayonnaise.

Place the mixture in the final serving vessel and sprinkle queso fresco over the surface. Dust with chile powder and any additional salt, as needed. Serve with lime wedges for squeezing over the corn.

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