Crab Corn Pudding

Name: Crab Corn Pudding
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps butter; 340 grams cans each) crabmeat, drained, flaked and cartilage removed; 473 milliliters frozen corn, thawed and patted dry; 6 eggs, lightly beaten; 3 Tbsps all-purpose flour; 118 milliliters finely chopped green onions; 0 teaspoons ground nutmeg; 237 milliliters half-and-half cream; 59 milliliters grated Parmesan cheese; 1 teaspoon salt; 1 teaspoon sugar; 0 teaspoons white pepper

Crab Corn Pudding might be just the side dish you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 211 calories, 16g of protein, and 11g of fat. This recipe serves 8. A mixture of half-and-half cream, crabmeat, green onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Lightly grease eight 8-oz. custard cups; set aside. In a skillet, saute green onions in butter until tender; set aside.

Ingredients you will need

Green Onions

Custard

Butter

Equipment you will use

Frying Pan

Spread corn on an ungreased baking sheet.

Ingredients you will need

Spread

Corn

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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.

Ingredients you will need

Cream

Corn

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Food Processor

Oven

Blender

Add the eggs, crab, Parmesan cheese, flour, salt, sugar, pepper, nutmeg and reserved onions. Cover and process 10-20 seconds longer.

Ingredients you will need

Parmesan

Nutmeg

Onion

Pepper

All Purpose Flour

Sugar

Crab

Egg

Salt

Pour into prepared custard cups.

Ingredients you will need

Custard

Place cups in a large baking pan.

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Baking Pan

Add 1 in. of boiling water to pan.

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Water

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Frying Pan

Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.

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Oven

Knife

Equipment

Ingredients

Servings:

2Tbsps

butter 340grams

cans each) crabmeat, drained, flaked and cartilage removed 473milliliters

frozen corn, thawed and patted dry 6

eggs, lightly beaten 3Tbsps

all-purpose flour 118milliliters

finely chopped green onions 0teaspoons

ground nutmeg 237milliliters

half-and-half cream 59milliliters

grated Parmesan cheese 1teaspoon

salt 1teaspoon

sugar 0teaspoons

white pepper

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.

Trentadue La Storia Chardonnay

The 2014 Chardonnay, Sonoma Coast, is typical for the variety with aromas of apples, white peaches and citrus. With longer time in the glass nuanced aromas of nutmeg, slight toast and vanilla come to play along with suggestion of pineapple and ripe Meyer lemons. The mouth feel is crisp and restrained with clear minerality and purity of fruit. Rich, elegant and beautifully balanced.