Crab Corn Pudding Recipe

Crab Corn Pudding Recipe photo by Taste of Home

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

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Crab Corn Pudding Recipe

Prep: 30 min. Bake: 45 min.

Yield: 8 Servings

30 45 75

Ingredients

1/2 cup finely chopped green onions
2 tablespoons butter
2-1/2 cups frozen corn, thawed and patted dry
1-3/4 cups half-and-half cream
6 eggs, lightly beaten
2 cans (6 ounces each) 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° 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° for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 244 calories, 13 g fat (7 g saturated fat), 214 mg cholesterol, 665 mg sodium, 16 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Crab Corn Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p28