Corn and Crab Pudding

admin 24/04/20 Recipes


8 servings

Prep Time


Cook Time



2 tablespoons: butter

1/2 cup: shallots, minced

1/4 cup: fresh poblano chile pepper, seeded and chopped

12 ounces: frozen corn kernels, thawed

1 3/4 cups: half-and-half cream

6: eggs

3 tablespoons: all-purpose flour

1 1/2 teaspoons: salt

1 teaspoon: white sugar

1/4 teaspoon: ground nutmeg

1/4 teaspoon: ground white pepper

1 1/2 cups: cooked crabmeat

4 tablespoons: grated Parmesan cheese


Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.

In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes.

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.

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.


Calories: 245 kcal

Carbohydrates: 16.4 g

Cholesterol: 207 mg

Fat: 14.1 g

Fiber: 1.3 g

Protein: 14.8 g

Sodium: 668 mg

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