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Crab Corn Pudding

SUBMITTED BY: Shawn Solley

"This special dish is a wonderful first course for a small gathering of friends around the holidays. --Shawn Solley, Lawton, Oklahoma"
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  30 Min
COOK TIME  45 Min
READY IN  1 Hr 15 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1/2 cup finely chopped green onions
  • 2 tablespoons butter or margarine
  • 2 1/2 cups frozen corn, thawed and patted dry
  • 1 3/4 cups half-and-half cream
  • 6 eggs, lightly beaten
  • 2 (6 ounce) cans 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

DIRECTIONS

  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 baking sheet. Bake, uncovered, at 350 degrees F 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.
  3. Place cups in a large baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2007 by John A
I made this as an appetizer for Thanksgiving in Belgium. It was a hit - along with the Pickled... MORE


 
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