Crabmeat Empanadas with Grilled Corn Salsa & Poblano Cream Sauce

Crabmeat Empanadas with Grilled Corn Salsa & Poblano Cream Sauce
Photo by Scott Phillips

Ingredients

  • 1 large egg
  • ½ lb. lump crabmeat, picked over for shells
  • 6 medium ears corn
  • 3 medium poblano peppers
  • 2 Tbs. sunflower or vegetable oil
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. fresh lime juice (from 1 medium lime)
  • + 10 more ingredients
    • 2 medium cloves garlic, minced
    • Kosher salt and freshly ground black pepper
    • Kosher salt
    • 2 Tbs. thinly sliced chives
    • 2 Tbs. thinly sliced scallion greens
    • 1 cup heavy cream
    • 1 Tbs. sunflower or vegetable oil
    • ½ cup small-diced white onion
    • 1 Tbs. fresh lime juice
    • 4 sheets frozen packaged puff pastry (preferably Pepperidge Farm brand), thawed overnight in the refrigerator

Soak the corn (with husks) in cold water for 30 minutes. Meanwhile, prepare a medium-high gas or charcoal grill fire.Wrap each wet corn cob separately in aluminum foil. Space them at least 1 inch apart on the grill and cook, covered, rolling each ear a quarter turn every 8 minutes until the cobs ...

View full recipe at Fine Cooking

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