Crab Corn Pudding Recipe
Crab Corn Pudding Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This special dish is a wonderful first course for a small gathering of friends around the holidays. —Shawn Solley, Lawton, Oklahoma
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.

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

Nutritional Facts

1 each: 244 calories, 13g fat (7g saturated fat), 214mg cholesterol, 665mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 14g protein.

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  • 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 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
  1. Lightly grease eight 8-oz. custard cups; set aside. In a skillet, saute green onions in butter until tender; set aside.
  2. 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.
  3. 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.
Originally published as Crab Corn Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p28

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