Crab Corn Pudding Recipe

Name: Crab Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/2 cup finely chopped green onions; 2 tablespoons butter; 2-1/2 cups frozen corn, thawed and patted dry; 1-3/4 cups half-and-half cream; 6 large eggs, lightly beaten; 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed; 1/4 cup grated Parmesan cheese; 3 tablespoons all-purpose flour; 1-1/2 teaspoons salt; 1 teaspoon sugar; 1/4 teaspoon white pepper; 1/4 teaspoon ground nutmeg

Servings: persons

1/2 cup finely chopped green onions
2 tablespoons butter
2-1/2 cups frozen corn, thawed and patted dry
1-3/4 cups half-and-half cream
6 large eggs, lightly beaten
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/4 cup grated Parmesan cheese
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg

1
Lightly grease eight 8-oz. custard cups; set aside. In a skillet, saute green onions in butter until tender; set aside.
2
Spread corn on an ungreased
3
. Bake, uncovered, at 350u00b0 for 20 minutes. In a blender or food processor, combine corn and cream; cover and process for 1-2 seconds. Add the eggs, crab, Parmesan cheese, flour, salt, sugar, pepper, nutmeg and reserved onions. Cover and process 10-20 seconds longer. Pour into prepared custard cups.
4
Place cups in a large baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 350u00b0 for 45-50 minutes or until a knife inserted in the center comes out clean.

479

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 12 ingredients. The key ingredients include: 1/2 cup finely chopped green onions, 2 tablespoons butter, 2-1/2 cups frozen corn, thawed and patted dry, 1-3/4 cups half-and-half cream, and more.

Yes, Crab 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 Corn Pudding

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