crab and corn pudding

(2)
Recipe by
FANNIE MCCOY
RUSK, TX

ANYONE WHO LOVES CRAB ,AND WANT SOMETHING DIFFERENT, THIS IS IT ,WE JUST LOVE THE TASTE!

(2)
yield 8 serving(s)
prep time 25 Min
cook time 50 Min

Ingredients For crab and corn pudding

  • 2 Tbsp
    butter (1/4 stick )
  • 1/2 c
    minced shallots
  • 1/4 c
    roasted red peppers,minced
  • 1/4 c
    minced seeded fresh poblano chilis
  • 12 oz
    fresh corn kernels (about 3 cups )
  • 1 3/4 c
    half and half
  • 6 lg
    eggs
  • 3 Tbsp
    all purpose flour
  • 1 1/2 tsp
    kosher salt
  • 1 tsp
    sugar
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
    ground white pepper
  • 1 1/2 c
    (packed ) fresh dungeness crabmeat ,about 8 oz.
  • 4 Tbsp
    freshly grated parmesano reggiano cheese
  • 1/4 c
    flat leaf parsley, finely chopped

How To Make crab and corn pudding

  • 1
    preheat oven to 350* lightly butter eight 3/4 cup custard cups or souffle' dishes. melt butter in a heavy small skillet over med. heat. add shallots and poblano chili;saute' until chili is tender, about 3 min.
  • 2
    puree corn in processor. add half and half and next 6 ingredients. using on/off turns, process until mixture is smooth. transfer to large bowl. add crabmeat, roasted peppers and chili mixture;stir to blend (can be made 8 hrs. ahead. cover and chill.)
  • 3
    divide custard among prepared cups. sprinkle 1/2 tablespoon cheese over each. place cups in large roasting pan. pour enough hot water into pan to come halfway up sides of cups.
  • 4
    bake until custards are set in center and knife inserted inti center comes out clean, (about 50 min. sprinkle top with parsley flakes and serve.

Categories & Tags for CRAB AND CORN PUDDING:

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