CRAB AND CORN PUDDING

★★★★★ 2 Reviews
ZAYDEN2 avatar
By FANNIE MCCOY
from RUSK, TX

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

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serves 8
prep time 25 Min
cook time 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

  • 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.

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