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Crab Corn Pudding

By: Shawn Solley

"This special dish is a wonderful first course for a small gathering of friends around the holidays. --Shawn Solley, Lawton, Oklahoma"

Rate/Review | Read Reviews (4)

What to Drink?
	Chardonnay

Prep Time:
30 Min

Cook Time:
45 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 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

Lightly grease eight 8-oz. custard cups; set aside. In a skillet, saute green onions in butter until tender; set aside.
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.
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.