adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Corn and Crab Pudding
0 Likes
Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Creamy baked corn and crab with shallots, poblano chile, Parmesan, nutmeg, and white pepper sauce.
Ingredients:
  • 2 tablespoons butter
  • 0.5 cup shallots, minced
  • 0.25 cup fresh poblano chile pepper, seeded and chopped
  • 12 ounces frozen corn kernels, thawed
  • 1.75 cups half-and-half cream
  • 6 eggs
  • 3 tablespoons all-purpose flour
  • 1.5 teaspoons salt
  • 1 teaspoon white sugar
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground white pepper
  • 1.5 cups cooked crabmeat
  • 4 tablespoons grated Parmesan cheese
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and gently butter eight 3/4 cup custard cups or souffle dishes.
  • Heat butter in a heavy skillet over medium heat until melted. Add shallots and poblano pepper; saute until pepper is tender, approximately 3 minutes.
  • Blend fresh corn in a food processor until smooth. Add half-and-half, eggs, flour, salt, sugar, nutmeg, and white pepper. Blend until well combined. Transfer the mixture to a large bowl and mix in the crabmeat and poblano chile. Fill prepared cups with the custard, then top each with 1/2 teaspoon of cheese.
  • Place the cups in a large roasting pan and fill with enough hot water to reach halfway up the sides. Bake at 350°F (175°C) for about 50 minutes, or until the custards are set in the center and a knife inserted comes out clean.

Similar Recipes