Crab Polenta – a delicious recipe with chicken broth, whipping cream, Bay seasoning, yellow cornmeal, all-purpose, cans crabmeat. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Bring first 3 ingredients to a boil in a saucepan over medium-high heat. Gradually whisk in cornmeal and flour; cook mixture, whisking constantly, 10 to 12 minutes.
2
Remove from heat, and stir in crabmeat and Asiago cheese. Pour mixture into a greased 9-inch loafpan, and chill 8 hours.
3
Unmold and cut polenta into 1/2-inch slices. Cut each slice into 2 triangles.
4
Melt 2 tablespoons butter in a large skillet over medium-high heat; cook half of polenta triangles in melted butter until lightly browned, turning triangles once. Repeat procedure with remaining 2 tablespoons butter and polenta triangles. Serve polenta with Horseradish Cream.
5
*Note: Mild Cheddar or Edam cheese may be substituted.
930
kcal
Calories
69
g
Fat
27
g
Carbs
50
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 cups chicken broth, 2 cups whipping cream, 2 tablespoons Old Bay seasoning, 1 cup yellow cornmeal, and more.
Yes, Crab Polenta 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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