Corn and Crab Pudding recipe

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Ingredients

2 tablespoons butter
½ cup shallots, minced
¼ cup fresh poblano chile pepper, seeded and chopped
12 ounces frozen corn kernels, thawed
1 ¾ cups half-and-half cream
6 eggs
3 tablespoons all-purpose flour
1 ½ teaspoons salt
1 teaspoon white sugar
¼ teaspoon ground nutmeg
¼ teaspoon ground white pepper
1 ½ cups cooked crabmeat
4 tablespoons grated Parmesan cheese

Nutrition Info

245.1 calories
carbohydrate: 16.4 g
cholesterol: 188.2 mg
fat: 14.1 g
fiber: 1.3 g
protein: 14.8 g
saturatedFat: 7.3 g
servingSize: -
sodium: 667.6 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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

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