Corn and Crab Pudding recipe
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Ingredients
- 2 tablespoons butter ½ cup shallots, minced ¼ cup fresh poblano chile pepper, seeded and chopped 12 ounces frozen corn kernels, thawed 1 ¾ cups half-and-half cream 6 eggs 3 tablespoons all-purpose flour 1 ½ teaspoons salt 1 teaspoon white sugar ¼ teaspoon ground nutmeg ¼ teaspoon ground white pepper 1 ½ cups cooked crabmeat 4 tablespoons grated Parmesan cheese
Nutrition Info
- 245.1 caloriescarbohydrate: 16.4 gcholesterol: 188.2 mgfat: 14.1 gfiber: 1.3 gprotein: 14.8 gsaturatedFat: 7.3 gservingSize: -sodium: 667.6 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Corn and Crab Pudding
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.
In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper, saute until pepper is tender, about 3 minutes.
In a blender or food processor, puree corn. Add half-and-half, eggs, flour, salt, sugar, nutmeg and white pepper. Pulse until mixture is smooth, transfer to large bowl. Stir in crabmeat and poblano chile mixture. Divide custard among prepared cups. Sprinkle 1/2 teaspoon cheese over each.
Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides. Bake at 350 degrees F (175 degrees C) for 50 minutes or until custards are set in center and knife inserted into center comes out clean.