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Corn and Crab Pudding

SUBMITTED BY: Christine 

"This delicious side dish has a taste of the Southwest from a poblano chili."
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RECIPE RATING:
This recipe has been rated 4 times with an average star rating of 4.5
Read Reviews (4)
PREP TIME  30 Min
COOK TIME  50 Min
READY IN  1 Hr 20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 tablespoons butter
  • 1/2 cup shallots, minced
  • 1/4 cup fresh poblano chile pepper, seeded and chopped
  • 12 ounces frozen corn kernels, thawed
  • 1 3/4 cups half-and-half cream
  • 6 eggs
  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon white sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground white pepper
  • 1 1/2 cups cooked crabmeat
  • 4 tablespoons grated Parmesan cheese

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.
  2. In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes.
  3. 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.
  4. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 7, 2003 by HannahPhi 
Rather than serving this as a side I made it the main course of a dinner for my partner and I.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 5, 2005 by Kristene 
Yummy! I used a casserole dish so I had to cook it longer. It was a big hit with my family. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 17, 2009 by PamInClifton 
Not as great as I had hoped. Generally, my family of 6 didn't like it that much. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 30, 2005 by Marcie 
FABULOUS! Everyone who ate this LOVED it. It's even good reheated. MORE


 
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Nutritional Information
Corn and Crab Pudding

Servings Per Recipe: 8

Amount Per Serving

Calories: 248

  • Total Fat: 14.2g
  • Cholesterol: 208mg
  • Sodium: 680mg
  • Total Carbs: 16.5g
  •     Dietary Fiber: 1.3g
  • Protein: 14.9g

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