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Crab Corn Pudding

 Crab Corn Pudding
This special dish is a wonderful first course for a small gathering of friends around the holidays. —Shawn Solley, Lawton, Oklahoma
8 ServingsPrep: 30 min. Bake: 45 min.


  • 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


  • 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.

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Crab Corn Pudding (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.