Mote and Crab Bake with Toasted Corn and Chanco Cheese Gratin

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with 10 g (about 2 tsp) of the butter.

2. 2

   Heat a large skillet over medium-high heat. Add the vegetable oil and 10 g (about 2 tsp) of butter. Sauté the onion and red bell pepper for 5 to 6 minutes, until softened. Add the garlic, ground cumin, dried oregano, and half of the merken, and cook for 1 more minute.

3. 3

   Add the crab meat to the skillet. Pour in the white wine and cook for 2 minutes so it reduces slightly. Season with half the salt, half the pepper, the lemon juice, and the fresh cilantro. Stir gently so the crab does not break up too much. Remove from the heat.

4. 4

   In another skillet or saucepan, cook the corn dry over medium-high heat for 4 to 5 minutes, stirring, until it develops some golden spots. Reserve 1/2 cup for the topping.

5. 5

   Add the remaining corn mixture with 10 g (about 2 tsp) of butter. Sprinkle in the wheat flour and stir for 1 minute. Gradually add the milk and heavy cream, whisking or stirring to avoid lumps. Cook over medium heat for 3 to 4 minutes, until creamy. Season with the remaining salt, remaining pepper, and the rest of the merken.

6. 6

   Add the cooked mote wheat to the creamy corn mixture and stir well so it is evenly distributed. Cook 2 more minutes over low heat.

7. 7

   Assemble the bake in the dish: spread the mote and corn mixture first, then layer the crab sauté on top. Cover with the Chanco cheese and finish with the reserved corn and breadcrumbs over the surface.

8. 8

   Bake for 20 to 22 minutes at 200 °C / 400 °F, until the cheese is melted and bubbling. If you want deeper color, broil for 2 to 3 additional minutes at 230 °C / 445 °F, watching closely.

9. 9

   Let the bake rest for 5 minutes before serving so it sets slightly. Serve hot.