Crab Corn Pudding

Name: Crab Corn Pudding
Ingredients: 1/2 cup finely chopped green onions; 2 tablespoons butter; 2-1/2 cups frozen corn, thawed and patted dry; 1-3/4 cups half-and-half cream; 6 large eggs, lightly beaten; 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed; 1/4 cup grated Parmesan cheese; 3 tablespoons all-purpose flour; 1-1/2 teaspoons salt; 1 teaspoon sugar; 1/4 teaspoon white pepper; 1/4 teaspoon ground nutmeg

12 ingredients

4 steps

Ingredients

1/2 cup finely chopped green onions
2 tablespoons butter
2-1/2 cups frozen corn, thawed and patted dry
1-3/4 cups half-and-half cream
6 large eggs, lightly beaten
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/4 cup grated Parmesan cheese
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg

Directions

1

Lightly grease eight 8-oz. custard cups; set aside. In a skillet, saute green onions in butter until tender; set aside.
2

Spread corn on an ungreased
3

. Bake, uncovered, at 350° for 20 minutes. In a blender or food processor, combine corn and cream; cover and process for 1-2 seconds. Add the eggs, crab, Parmesan cheese, flour, salt, sugar, pepper, nutmeg and reserved onions. Cover and process 10-20 seconds longer. Pour into prepared custard cups.
4

Place cups in a large baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.