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Crab Polenta

Yield Makes 26 appetizer servings


  • 2 cups chicken broth
  • 2 cups whipping cream
  • 2 tablespoons Old Bay seasoning
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 (6-ounce) cans crabmeat, drained
  • 1 cup Asiago cheese*
  • 1/4 cup butter or margarine
  • Horseradish Cream

How to Make It

  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.