Best 3 Crab And Corn Pudding Recipes
Are you looking for a delectable dish to tantalize your taste buds and impress your dinner guests? Look no further than the exquisite combination of crab and corn pudding. This culinary delight, originating from the coastal regions of the United States, seamlessly merges the succulent flavors of fresh crab meat with the sweet and juicy goodness of corn, enveloped in a creamy, custard-like base. Whether you prefer a classic recipe or a more creative twist, this article will guide you through the tantalizing world of crab and corn pudding, providing you with expert tips and culinary insights to create a dish that will leave a lasting impression.
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:
- Use fresh ingredients: Fresh crab and corn will give your pudding the best flavor. If you can't find fresh crab, you can use frozen crab that has been thawed and drained.
- Don't overcook the crab: Crab is a delicate protein that can easily be overcooked. Cook it just until it is opaque and tender.
- Use a good quality cornbread mix: A good quality cornbread mix will help to ensure that your pudding has a moist and flavorful texture.
- Add some vegetables: Vegetables such as bell peppers, onions, and celery can add flavor and texture to your pudding.
- Season it to taste: Don't be afraid to season your pudding to taste. Add salt, pepper, and other spices to your liking.
- Bake it in a casserole dish: A casserole dish will help to evenly distribute the heat and ensure that your pudding cooks evenly.
- Serve it warm: Crab and corn pudding is best served warm, right out of the oven.
Conclusion:
Crab and corn pudding is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover crab and corn, and it is also a perfect dish for a potluck or party. With its creamy texture, flavorful ingredients, and easy-to-follow recipe, crab and corn pudding is sure to be a hit with everyone who tries it.
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