Crab And Goat Cheese Tamales – a delicious recipe with crab meat lump crab, white corn, extra virgin olive oil, chicken, salt, pico de gallo. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
prepare masa dough by blending masa, olive oil, salt and stock until everything sticks and can form round balls. On laid out corn husk flatten approx. 1.5 Tbsp of dough top with 1 tsp pico de gallo, 1 tsp feta and 2 tsp crab. With pointed end of husk pointing out from palm of hand fold flat end up towards fingers, then left side ove and then right side, finish with folding pointed end towards wrist, turn over. Be sure to fold edges to completely cover crab, pico, cheese mix. Place in large pot with steamer insert and enough water in bottom to steam 45 minutes. Repeat with all husks until finished, be sure to place tamales with seam side down and stack in a brick like formation. Cover tightly and bring to boil, lower heat to maintain steam and steam for 45 minutes. Remove from heat and let stand 10 minutes. Tamales are ready to eat. Serve with your favorite salsa.
1995
kcal
Calories
88
g
Fat
255
g
Carbs
84
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 lbs crab meat lump crab or jumbo lump is best, 3 pounds white corn masa, 1 cup extra virgin olive oil, 2 cups chicken or vegetable stock, and more.
Yes, Crab And Goat Cheese Tamales falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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