CRAB AND CORN PUDDING

Crab And Corn Pudding

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FANNIE MCCOY

By
@ZAYDEN2

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Prep:
25 Min
Cook:
50 Min

Ingredients

  • 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 large
    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

Step-by-Step

  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.

Printable Recipe Card

About CRAB AND CORN PUDDING

Course/Dish: Seafood Appetizers



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