Fresh Corn & Crabmeat Arepas (Griddle Cakes)

Prep Time: 1 hour

• 2 cups "precooked" masa harina (available at Shoppers Food Warehouse, or any Latin American grocery store)
• 1 teaspoon salt
• 3 cups warm water
• 1/2 cup sliced sun-dried tomatoes
• 1 quart crabmeat (precooked from your seafood dept.)
• 1 1/2 cups fresh corn kernals (uncooked)
• 2 tablespoons raw sugar

1. In a small bowl combine sliced sun-dried tomatoes, and 2 cups warm water. Soak tomatoes for 10 minutes, strain and pat dry.
2. In a mixing bowl, combine all ingredients and mix well with a wooden spoon. Dough should be thick enough to form loose patties.
3. When the dough is well mixed cover and place in the fridge for 30 minutes.
4. Form the dough into patties about 4 inches across and upwards of an inch thick. I use a large round biscuit cutter as a mold on the griddle, removing the mold after about 2 minutes on the heat.
5. Coat a cast iron pan or griddle with a small amount of butter. Over medium-high heat, cook the arepas, turning once, until well browned on both sides (about 5 minutes to the side).
6. Serve alone, or as a side.