Blue Crab Tamales - The Local Palate

Ingredients

• 9 cups frozen corn kernels
• 4 cups Maseca
• 1 cup sugar
• 1 tablespoons baking powder
• 1 tablespoon salt
• 1½ cups lard
• 1 cup melted butter
• 50 corn husks
• soaked in water
• 1 pound shishito peppers
• 2 garlic cloves, finely grated
• ¼ cup sherry vinegar
• 1¼ cups olive oil
• Kosher salt and black pepper
• 6 tablespoons butter]
• 1 tablespoon chopped shallots
• 4 cloves garlic, sliced
• 1 quart heavy cream
• 6 ounces lump crabmeat
• 1 ounce crab roe (optional)
• 1 lemon