ANYONE WHO LOVES CRAB ,AND WANT SOMETHING DIFFERENT, THIS IS IT ,WE JUST LOVE THE TASTE!
prep time25 Min
cook time50 Min
butter (1/4 stick )
roasted red peppers,minced
minced seeded fresh poblano chilis
fresh corn kernels (about 3 cups )
1 3/4 c
half and half
all purpose flour
1 1/2 tsp
ground white pepper
1 1/2 c
(packed ) fresh dungeness crabmeat ,about 8 oz.
freshly grated parmesano reggiano cheese
flat leaf parsley, finely chopped
How To Make
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.
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.)
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.
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.
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