Tamales do not need lard to make them tasty. These crab tamales use the richness of crab, with a little help from lean dairy. Like most tamales, they require a time commitment, but are well worth it.

3 lb of live Dungeness crab

2 jalapenos

2 garlic cloves, unpeeled

½ of an onion, cut in half at the root end

6 tomatillos, husked

Pinch of sugar

1/3 c cilantro

2T butter

1c cottage cheese

¾ t baking powder

1 3/4c masa harina

10 corn husks

Bring a large pot of water, large enough to boil the crab with displacement, to a boil. Add the crab and boil for 15 minutes.  Remove the crab to a large bowl and cover with cold water. Place the bowl in the fridge to cool. 

Add the corn husks to the crab water. Turn off the heat and make sure all the husks are submerged. Soak for about 2 hours.

In a cast iron skillet, over high heat, toast the chilies, garlic, onion and tomatillos until black spots form on all sides of each. Peel the garlic, cut the root off of the onions, trim the stems off of the chilies and puree all in a blender with salt to taste and sugar until blended. Add cilantro and puree a little longer.

Place butter in a bowl, add 2T of the crab water to melt it, and then add 1/4c of the masa, baking powder and salt.  Blend all with a hand mixer (egg beater) until smooth.  Add 1 1/2 c of the crab water and remaining masa and blend until thick.  Add cottage cheese and blend until fluffy.  Set aside.

Shell the crab after about an hour of cooling and mix with ½ of the tomatillo salsa.

Remove the corn husks after 2 hours of soaking. Place a bamboo steamer over the crab pan with the crab water still intact and turn it back up to simmer.

Fill each husk with 1-2 T of batter topped with 1T of filling. Wrap the thinner end up to the middle, turn the sides to meet it, and then fold the thicker side overall and (optional) tie the whole thing together with string or a strip of the husk. Steam for 1 hour. Let sit for 15 minutes before serving. 

To eat: unwrap the husk, add salsa to taste and enjoy!

Makes 10 crab tamales

Cooking time 3 1/2 hours