Stone Crab Cobbler with Coconut Milk, Chilies, Key Lime, and Coriander
Whether prepared as a single cobbler or small individual cobblers, Allen Susser’s South Florida specialties pack heat with hot pepper bits, ginger, and curry. Other regional crabs may be used; shrimp could also be substituted.
- Stone crab claws - 8, large
- Olive Oil - 2 tablespoons
- Shallots - 2 large, diced
- Tomatillos - 4 medium, husked and diced, or yellow tomatoes
- Fresh Corn - 1 cup
- Anaheim chile - 1 large, peeled, seeded, and diced
- Coriander - 1 tablespoon
- Ginger - 1/2 teaspoon, chopped
- Curry or Turmeric Powder - 1/2 teaspoon
- Myers’s dark rum - 3 tablespoons
- Coconut Milk - 1 cup
- Salt - 3 teaspoons
- Cobbler Topping
- Flour - 1 cup
- Sugar - 1 teaspoon
- Baking Powder - 1-1/2 teaspoons
- Unsalted Butter - 3 tablespoons, softened
- Key Lime or regular lime zest - 1 tablespoon, dried
- Unsalted Butter - 2 tablespoons, cut into bits
To prepare the crab mixture: Crack the crab claws and remove all meat from the shell and cartilage. Reserve the claw and knuckle meat separately. In a medium saucepan, warm the olive oil over medium heat and cook the shallots until translucent and softened. Add the tomatillo, corn, and chile and stir; cook 30 seconds. Add the coriander, ginger, curry, rum, and 3/4 cup of the coconut milk and blend. Add the knuckle meat. Simmer 3 to 4 minutes, then adjust seasoning with the salt.
To prepare the cobbler topping: In a bowl, mix the flour, 1/4 teaspoon of salt, sugar, and baking powder. Cut in the softened butter until the mixture has a mealy texture. Add the dried lime zest and the remaining 1/4 cup of the coconut milk until the dough binds together; thin with more coconut milk or regular milk if necessary.
To bake the cobbler: Preheat the oven to 350 F. Place the crab mixture in a casserole or six small ovenproof dishes. Top with the stone crab claws and dollops of the topping mixture. Dot with bits of butter. Bake 10 minutes, or until the top begins to brown.