Crab and Corn Pudding Recipe

Name: Crab and Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (1/4 stick) butter; 1/2 cup minced shallots; 1/4 cup minced seeded fresh poblano chili; 12 ounces frozen corn kernels (about 3 cups), thawed; 1 3/4 cups half and half; 6 large eggs; 3 tablespoons all purpose flour; 1 1/2 teaspoons salt; 1 teaspoon sugar; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground white pepper; 1 1/2 cups (packed) fresh crabmeat (about 8 ounces); 4 tablespoons freshly grated Parmesan cheese

Servings: persons

2 tablespoons (1/4 stick) butter
1/2 cup minced shallots
1/4 cup minced seeded fresh poblano chili
12 ounces frozen corn kernels (about 3 cups), thawed
1 3/4 cups half and half
6 large eggs
3 tablespoons all purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1 1/2 cups (packed) fresh crabmeat (about 8 ounces)
4 tablespoons freshly grated Parmesan cheese

1
Preheat oven to 350F.
2
Lightly butter eight 3/4-cup custard cups or souffle dishes.
3
Melt butter in heavy small skillet over medium heat.
4
Add shallots and poblano chili; saute until chili is tender, about 3 minutes.
5
Puree corn in processor.
6
Add half and half and next 6 ingredients.
7
Using on/off turns, process until mixture is smooth.
8
Transfer to large bowl.
9
Add crabmeat and chili mixture; stir to blend.
10
(Can be made 8 hours ahead.
11
Cover; chill.)
12
Divide custard among prepared cups.
13
Sprinkle 1/2 tablespoon cheese over each.
14
Place cups in large roasting pan.
15
Pour enough hot water into pan to come halfway up sides of cups.
16
Bake until custards are set in center and knife inserted into center comes out clean, about 50 minutes.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons (1/4 stick) butter, 1/2 cup minced shallots, 1/4 cup minced seeded fresh poblano chili, 12 ounces frozen corn kernels (about 3 cups), thawed, and more.

Yes, Crab and Corn Pudding falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab and Corn Pudding

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