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Chesapeake Breakfast Arepas

With a sauce that's so yummy you can make it into a spicy Cream of Crab Soup!

Ingredients

Arepas

  • 2 cups Masarepa
  • 2 cups Warm water
  • 1 tbsp Goya Sazonador (or any Latino seasoning salt)
  • 1-2 pinches Sugar
  • 1-2 tbsp Vegetable oil, butter or margine (or a combination of)

Crab Poblano Cream Sauce

  • 2 Jalapeños, seeded and chopped
  • 2 Large fresh poblano chilis, seeded and chopped
  • 2 Shallots, chopped
  • 1 Garlic clove, pressed
  • 4 tbsp Butter
  • 1 tbsp Flour
  • 2 cups Half & Half
  • 1/3 cup shredded Mexican melting cheese, (or shredded Jack)
  • 1 tsp Salt (to taste)
  • Fresh ground pepper
  • 1/2-3/4 cup Crab meat (picked through, cartilage removed
  • 4 Eggs
  • Minced scallions and parsley for garnish

Instructions

Arepas

  • Combine the dry ingredients above and  let sit for 5 minutes. Form into balls about about the size of a lemon and flatten to about 1/4-1/2 inch in thickness. Heat a tablespoon of vegetable oil and a tablespoon of butter in a fry pan.
  • Fry the patties until golden, flip and and fry the other side. Place them on a paper towel lined plate. It's good to keep them warm if you can but not critical. Now make the Poblano cream sauce.

Crab Poblano Cream Sauce

  • Place the peppers, shallots and pressed garlic in a food processor and grind into a nice pulp. I use my non-electric hand-cranked grinder for this.
  • In a 4 quart sauce pan melt the 4 tablespoons of butter. Sauté the pepper-shallot-garlic mixture in the butter until nicely aromatic and just starting to cook, about 2 minutes. Add the flour and continue to cook, stirring constantly with a flat spoon for two more minutes. While still stirring, slowly pour in the Half & Half and continue to stir until thickened.
  • Add the cheese and stir until melted. Add salt and pepper to taste. (if it is too thick, add more Half & Half)
  • Fold in the crab meat and set aside while you fry the eggs. This Poblano Crab Sauce on top of the Arepa is so rich and flavorful it can be served without the eggs as a great lunch.
  • Assemble the breakfast. Place an egg (or two depending how hungry your guests are!) on a plate. Smother with Crab Poblano Cream Sauce. Place a fried egg or two on top and sprinkle with minced parsley and scallions. Serve hot.

Notes