“This delicious side dish has a taste of the Southwest from a poblano chili.” - by Christine
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 245 cal
- 12%
- Fat
- 14.1 g
- 22%
- Carbs
- 16.4 g
- 5%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"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 time I m..." See moreake it I might add a bit more poblano, or use something hotter like serrano or jalapeno. I don't think that many people here in NM would think this tastes like the southwest since it is quite mild. It would be a great dish for a dinner party, or even a brunch. One could make the mixture, refrigerate it and bake it later in the day. Thanks Christine for a wonderful elegant dish!"
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