3 cups heavy cream
3 tablespoons pureed roasted garlic
4 egg yolks
2 teaspoons salt
1/4 teaspoons freshly ground white pepper
1 large red bell pepper, seeded and coarsely chopped
2 cups masa harina
1/4 cup yellow cornmeal
1/4 teaspoon cayenne powder
2 teaspoons ground cumin
2 tablespoons salt
6 tablespoons (3 ounces) vegetable shortening, at room temperature
6 tablespoons ancho chili puree
2 cups water
2 tablespoons olive oil
1/2 small onion, finely chopped
10 ounces fresh lump crabmeat, preferably from the Gulf Coast, picked over
1/4 cup blanched, peeled, seeded and diced red tomato
1/4 cup blanched, peeled, seeded and diced yellow tomato
2 tablespoons chopped fresh cilantro leaves
1 serrano chile, seeded and minced
2 tablespoons freshly squeezed lime juice
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