Corn and Crab Pudding

Corn and Crab Pudding

4

"This delicious side dish has a taste of the Southwest from a poblano chili."

Ingredients

1 h 20 m {{adjustedServings}} servings 245 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 668 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.
  2. In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes.
  3. 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.
  4. 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.
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Reviews

4
  1. 4 Ratings

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Rather than serving this as a side I made it the main course of a dinner for my partner and I. It was very good. The flavors melded perfectly, with nothing overpowering anything else. Next ti...

Yummy! I used a casserole dish so I had to cook it longer. It was a big hit with my family.

Not as great as I had hoped. Generally, my family of 6 didn't like it that much.