corn-and-crab-pudding

Corn and Crab Pudding

4 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
Christine
Recipe by  Christine

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

Share It

Reviews (4)

Rate This Recipe
HannahPhi
8

HannahPhi

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 make 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!

Kristene
2

Kristene

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

PamInClifton
0

PamInClifton

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

More Reviews

Similar Recipes

Grandma's Corn Pudding
(377)

Grandma's Corn Pudding

Corn Pudding V
(187)

Corn Pudding V

Corn Pudding IV
(31)

Corn Pudding IV

Corn Pudding II
(27)

Corn Pudding II

Corn Pudding IV
(10)

Corn Pudding IV

Corn Pudding III
(9)

Corn Pudding III

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 14.1 g
  • 22%
  • Carbs
  • 16.4 g
  • 5%
  • Protein
  • 14.8 g
  • 30%
  • Cholesterol
  • 207 mg
  • 69%
  • Sodium
  • 668 mg
  • 27%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Corn Pudding V

>

next recipe:

Great Aunt D.J.'s Corn Pudding