Best 3 Corn And Crab Pudding Recipes
Corn and crab pudding is a delectable dish that combines the sweetness of corn with the succulent flavor of crab meat. Originating from the Chesapeake Bay region of the United States, this dish has gained popularity far and wide due to its irresistible taste and versatility. Whether served as an appetizer, main course, or side dish, corn and crab pudding is sure to tantalize taste buds and leave diners craving for more. This article delves into the realm of corn and crab pudding, providing readers with a comprehensive guide to crafting this culinary masterpiece. From selecting the freshest ingredients to mastering the art of preparation, we'll unveil the secrets behind creating the perfect corn and crab pudding that will impress family and friends alike.
Check out the recipes below so you can choose the best recipe for yourself!
CORN AND CRAB PUDDING
This delicious side dish has a taste of the Southwest from a poblano chili.
Provided by Christine
Categories Side Dish
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.
- In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes.
- 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.
- 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.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 16.4 g, Cholesterol 188.2 mg, Fat 14.1 g, Fiber 1.3 g, Protein 14.8 g, SaturatedFat 7.3 g, Sodium 667.6 mg, Sugar 2.8 g
CRAB AND CORN PUDDING
Categories Cheese Egg Side Bake Thanksgiving Crab Corn Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 13
Steps:
- 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.
CRAB AND CORN PUDDING
ANYONE WHO LOVES CRAB ,AND WANT SOMETHING DIFFERENT, THIS IS IT ,WE JUST LOVE THE TASTE!
Provided by FANNIE MCCOY
Categories Seafood Appetizers
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. preheat oven to 350* lightly butter eight 3/4 cup custard cups or souffle' dishes. melt butter in a heavy small skillet over med. heat. add shallots and poblano chili;saute' until chili is tender, about 3 min.
- 2. 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, roasted peppers and chili mixture;stir to blend (can be made 8 hrs. ahead. cover and chill.)
- 3. 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.
- 4. bake until custards are set in center and knife inserted inti center comes out clean, (about 50 min. sprinkle top with parsley flakes and serve.
Tips:
- Fresh is best: Use fresh corn and crab meat for the best flavor. If you can't find fresh corn, frozen corn will work in a pinch.
- Don't overcook the corn: The corn should be cooked until it is tender, but not mushy. Overcooked corn will make the pudding too soft.
- Use a good quality crab meat: Canned crab meat can work in a pinch, but fresh crab meat will give you the best flavor. Be sure to pick through the crab meat and remove any shells or cartilage.
- Add some spice: If you like a little bit of heat, add some cayenne pepper or paprika to the pudding. You can also add some chopped green onions or red bell pepper for some extra flavor.
- Serve it hot: Corn and crab pudding is best served hot out of the oven. It can be served as a main course or a side dish.
Conclusion:
Corn and crab pudding is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover corn and crab meat, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give corn and crab pudding a try!
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