crab pound cake

Name: Crab Pound Cake
Ingredients: 2 cup(s) corn flour; 2 cup(s) all purpose flour; 1 3/4 cup(s) sugar; 7 large eggs; 1 cup(s) sour cream; 1/2 teaspoon(s) salt; 3/4 pound(s) butter, melted; 3/4 tablespoon(s) baking powder; PORT SALUT ICING:; 1/2 quart(s) heavy cream; 1/2 quart(s) 1/2 & 1/2; 1/4 ounce(s) thyme, dried; 1 clove(s) garlic, minced; 1 - shallot, diced; 1 - bay leaf; 6 ounce(s) port salut cheese; 1/2 teaspoon(s) butter; 2 ounce(s) brandy; 8 ounce(s) lump crab meat; - salt & pepper, to taste; PEPPER SPRINKLES:; 1 small green bell pepper, diced very small; 1 small red bell pepper, diced very small; 1 small yellow bell pepper, diced very small

(3 ratings)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Sounds different. Can't wait to try.

►

(3 ratings)

Ingredients For crab pound cake

2 c

corn flour
2 c

all purpose flour
1 3/4 c

sugar
7 lg

eggs
1 c

sour cream
1/2 tsp

salt
3/4 lb

butter, melted
3/4 Tbsp

baking powder
PORT SALUT ICING:
1/2 qt

heavy cream
1/2 qt

1/2 & 1/2
1/4 oz

thyme, dried
1 clove

garlic, minced
1

shallot, diced
1

bay leaf
6 oz

port salut cheese
1/2 tsp

butter
2 oz

brandy
8 oz

lump crab meat
salt & pepper, to taste
PEPPER SPRINKLES:
1 sm

green bell pepper, diced very small
1 sm

red bell pepper, diced very small
1 sm

yellow bell pepper, diced very small

How To Make crab pound cake

1
Preheat your oven to 300?F. Whisk together sugar & eggs. Sift all other dry ingredients. Combine dry ingredients with egg mixture. Add melted butter to strained mixture. Place mixture in a large square cake pan (9” or 10”) with tall sides, filling pan only 1/2 full. Bake for 25 - 30 minutes or until toothpick can be removed from the center of the cake clean. NOTE: Corn flour is finely-ground corn meal.

2
PORT SALUT ICING: Sauté garlic & shallots in butter until shallots are translucent. Deglaze with brandy & ignite. Add remaining ingredients except port salut. Cook on medium low heat until mixture is reduced by 1/2. Whisk in the port salut. Allow to cook for five minutes or until cheese is thoroughly combined. Remove from heat & puree. Strain through mesh strainer. Add picked crab meat to mixture & season to taste. Pour over a small piece of pound cake.
3
PEPPER SPRINKLES: Place on a non-stick pan & place in the oven, with just the pilot light, on over night to dry out. If you do not have a gas stove you can cook in electric oven at 140 degrees F. or the lowest setting on the oven for 30 minutes. Check peppers for dryness, cook longer if not dried out completely. Sprinkle over icing & serve.
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