Crab Corn Pudding Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 25, 2010
It's good, My husband thought it tasted fishy [probably the crab I used] I thought it was a little to eggy. The texture is light and spongy. I'm not sure if this is going to be for us. But I'm glad I tried it.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 24, 2010
Yum! I didn't have custard cups so used a casserole dish like the other reviewer. Also didn't have half n half so used 2% milk with butter added. I found the conversion online. Not sure why you have to bake the corn first but maybe to cut the water content? Frozen corn texture is so chewy though. I thought the recipe didn't call for enough salt but it was perfect. Next time, I would want to use fresh and maybe add diced white onions and some canned green chiles.
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Reviewed: Sep. 11, 2010
i made this in a casserole (nestled in a larger casserole, with an inch of water in it), and it came out great! i tried it as a main dish, but it's not quite hardy enough for that. but it tasted great, and would make a great side dish or appetizer.
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Cooking Level: Intermediate

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Reviewed: Nov. 23, 2007
I made this as an appetizer for Thanksgiving in Belgium. It was a hit - along with the Pickled Pumpkin and Apple Butter Sausage. The recipe is very easy to make - everything in the food processor. I would definitely use it again.
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