Crab and Corn Pudding

Crab and Corn Pudding
Crab and Corn Pudding
In the early days of California cooking, savory puddings were often served, a reflection of the fact that eggs and dairy have historically been mainstays of the state's agriculture. That was a legacy from the mission padres who, in addition to growing field crops such as corn and beans, usually kept cows and chickens to help feed their communities. In Northern California, Dungeness crab season begins around the first of November. The crab lends rich taste and nice texture to the first-course pudding.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 8
Cheese Egg Side Bake Thanksgiving Crab Corn Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon sugar
  • 3 tablespoons all purpose flour
  • 6 large eggs
  • 2 tablespoons (1/4 stick) butter
  • 1/2 cup minced shallots
  • 4 tablespoons freshly grated parmesan cheese
  • Carbohydrate 21 g(7%)
  • Cholesterol 199 mg(66%)
  • Fat 15 g(24%)
  • Fiber 2 g(8%)
  • Protein 16 g(33%)
  • Saturated Fat 8 g(41%)
  • Sodium 466 mg(19%)
  • Calories 291

Preparation Preheat oven to 350°F. Lightly butter eight 3/4-cup custard cups or soufflé dishes. Melt butter in heavy small skillet over medium heat. Add shallots and poblano chili; sauté until chili is tender, about 3 minutes. Puree corn in processor. Add half and half and next 6 ingredients. Using on/off turns, process until mixture is smooth. Transfer to large bowl. Add crabmeat and chili mixture; stir to blend. (Can be made 8 hours ahead. Cover; chill.) Divide custard among prepared cups. Sprinkle 1/2 tablespoon cheese over each. Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides of cups. Bake until custards are set in center and knife inserted into center comes out clean, about 50 minutes.

Preparation Preheat oven to 350°F. Lightly butter eight 3/4-cup custard cups or soufflé dishes. Melt butter in heavy small skillet over medium heat. Add shallots and poblano chili; sauté until chili is tender, about 3 minutes. Puree corn in processor. Add half and half and next 6 ingredients. Using on/off turns, process until mixture is smooth. Transfer to large bowl. Add crabmeat and chili mixture; stir to blend. (Can be made 8 hours ahead. Cover; chill.) Divide custard among prepared cups. Sprinkle 1/2 tablespoon cheese over each. Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides of cups. Bake until custards are set in center and knife inserted into center comes out clean, about 50 minutes.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy