For an extra layer of flavor, consider browning the butter before sautéing the shallots and poblano. Fresh corn can be substituted for frozen. You'll need about 3 ears of corn. Be careful not to overbake the puddings, as they will become dry and rubbery. The center should still have a slight jiggle. Leftover Corn and Crab Pudding can be stored in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave.
Corn and Crab Pudding
-
PREP TIME30 mins
-
COOK TIME50 mins
-
TOTAL TIME1 hrs 20 mins
-
SERVING8 People
-
VIEWS15
Indulge in the creamy decadence of our Corn and Crab Pudding, a savory delight with a gentle Southwestern kick from poblano peppers. This sophisticated side dish is perfect for special occasions or elevating a simple weeknight meal.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate16 g
-
Cholesterol188 mg
-
Fiber1 g
-
Protein15 g
-
Saturated Fat7 g
-
Sodium668 mg
-
Sugar3 g
-
Fat14 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4-cup custard cups or ramekins.
02
StepIn a heavy-bottomed skillet over medium heat, melt butter. Add shallots and poblano pepper; sauté until shallots are translucent and pepper is tender, about 3 minutes.
03
StepIn a blender or food processor, puree corn until smooth. Add half-and-half, eggs, flour, salt, sugar, nutmeg, and white pepper. Pulse until the mixture is completely smooth. Transfer to a large bowl.
04
StepGently fold in the cooked crabmeat and the sautéed shallot-poblano mixture into the corn mixture.
05
StepDivide the custard evenly among the prepared custard cups or ramekins. Sprinkle about 1/2 teaspoon of grated Parmesan cheese over the top of each.
06
StepPlace the filled cups in a large roasting pan. Carefully pour enough hot water into the pan to come halfway up the sides of the cups, creating a water bath (bain-marie).
07
StepBake at 350 degrees F (175 degrees C) for 50 minutes, or until the custards are set in the center and a knife inserted into the center comes out clean. If the tops begin to brown too quickly, tent loosely with foil during the last 15 minutes of baking.
08
StepRemove the roasting pan from the oven. Carefully remove the custard cups from the water bath. Let cool slightly before serving.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Damion Bahringer
Jun 1, 2025The water bath is crucial for a smooth and creamy texture. Don't skip that step!
Joanie Harber
May 23, 2025This recipe was a hit at our dinner party! The poblano pepper gave it just the right amount of subtle heat.
Gregory Rodriguez
May 5, 2025I used lump crab meat and it was absolutely divine. Will definitely make this again!
Olen Friesen
May 4, 2025I added a pinch of cayenne pepper for an extra kick. Delicious!