Corn and Crab Pudding Recipe - Allrecipes.com
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Corn and Crab Pudding

Recipe by  

"This delicious side dish has a taste of the Southwest from a poblano chili."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    50 mins
  • READY IN

    1 hr 20 mins

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 More Reviews

Apr 07, 2003

Rather than serving this as a side I made it the main course of a dinner for my partner and I. It was very good. The flavors melded perfectly, with nothing overpowering anything else. Next time I make it I might add a bit more poblano, or use something hotter like serrano or jalapeno. I don't think that many people here in NM would think this tastes like the southwest since it is quite mild. It would be a great dish for a dinner party, or even a brunch. One could make the mixture, refrigerate it and bake it later in the day. Thanks Christine for a wonderful elegant dish!

 
Dec 05, 2005

Yummy! I used a casserole dish so I had to cook it longer. It was a big hit with my family.

 

4 Ratings

Jun 17, 2009

Not as great as I had hoped. Generally, my family of 6 didn't like it that much.

 
Nov 30, 2005

FABULOUS! Everyone who ate this LOVED it. It's even good reheated.

 

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Nutrition

  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 207 mg
  • 69%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 668 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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