Ingredients
Freshly grated flesh of one whole coconut
3 cups boiling water
8 large stone-crab claws
2 tablespoons olive oil
2 large shallots, diced
4 medium tomatillos, diced
1 cup fresh corn
1 large Anaheim chile, diced
1 tablespoon coriander
1/2 teaspoon fresh ginger, chopped
1/2 teaspoon curry powder
3 tablespoons rum
3/4 cup coconut milk (see instructions below to make)
1 teaspoon salt
1 cup flour
1/4 teaspoon salt
1 teaspoon sugar
1-1/2 teaspoons baking powder
3 tablespoons butter
1 tablespoon key lime zest
1/2 cup coconut milk (see instructions below to make)
Instructions
Combine the grated coconut and boiling water in a blender and puree
for 2 minutes. Let the mixture stand for 15 minutes. Strain through
a colander lined with cheesecloth. Twist the cheesecloth to extract
as much liquid as possible. This is the coconut milk, you may freeze
any extra.
To prepare the stone-crab mixture: Crack the stone-crab claws and
remove all the meat from the shell and cartilage. In a medium
saucepan, warm the olive oil and add the shallots until they turn
translucent. Add the tomatillos, corn and Anaheim chile. Flavor with
the coriander, ginger, curry, rum and 3/4 cup coconut milk. Add the
crab meat. Simmer for 3 minutes and season with salt.
To prepare the cobbler top: In a stainless-steel bowl, mix the
flour, salt, sugar, and baking powder. Stir in the softened butter
until the mixture has a sandy consistency. Add the lime zest and
coconut milk and stir until the batter binds together.
To bake the cobbler: Place the crab mixture in an oven dish. Top
with dollops of the cobbler topping. Bake in a 350-degree F oven for
10 minutes or until the top is well browned. Serve immediately.
