Corn And Crab Pudding

Directions

1. 1
   Spray 8, 6 oz. Ramekins or 2 quart casserole with cooking spray. Preheat oven at 350°F.
2. 2
   In small skillet, melt butter and add onions, drained corn, and red pepper. On medium high heat, saute approx. 5 minutes or until onions are translucent and peppers and corn start developing a roasted color. Remove from heat and set aside.
3. 3
   In large mixing bowl, whisk cream,flour, parsley, salt,sugar and cayanne until combined. In another bowl, whisk all the eggs until lemon yellow - about one minute then combine with cream mixture and whisk to combine.
4. 4
   Stir in creamed corn, sauteed veggie mixture, and 3/4 of cheese. Stir to combine.
5. 5
   With spatula ( preferably a silicon one) gently combine crab meat. Be careful not to break up the crab. You want it chunky.
6. 6
   Divide among prepared ramekins or the casserole dish. Any leftover mix may be refrigerated, covered, for up to 2 days. Note: if you are serving later, refrigerate and remove an hour before baking.
7. 7
   When ready to bake: place ramekins in large pan and add boiling water until it reaches halfway up the sides is the ramekins or the casserole dish. It is important that you use a water bath because it prevents the sides from over baking while the center is setting.
8. 8
   Bake ramekins for 30 - 35 minutes and the casserole for 40 - 50 minutes at 350°F. Test center with a thin, sharp , knife. When almost set, divide the reserved cheese among the ramekins or on the casserole, sprinkle on top and bake 5 more minutes or until knife put in center comes out clean and cheese has melted. Do not overbake.
9. 9
   Remove from water bath and let rest for 10 minutes. Serve and enjoy! If you are serving as an entree, a tossed salad simply dressed with a vinegarette pairs wonderfully. *Tip - to remove ramekins without fuss, a canning tongs used to remove canning jars from the canning pot is great.