Corn & Crab Tamale – Recipes for Club + Resort Chef
Corn & Crab Tamale with truffle, jalapeño and pea tendril Recipe courtesy of Brian Beland, CEC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.clubandresortchef.com.
Ingredients
- fresh corn
- corn meal
- milk
- jalapeño
- cream cheese
- lump crab meat
- salt
- pepper
- corn
- huitlacoche
- crab
- tomatillo
- cilantro
- adobo
- fresh lemon juice
- olive oil
- Manchengo cheese
- truffle shavings
- pea tendrils
- truffle oil
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