Crab Corn Pudding

By SMSchreiber

Ingredients

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

Details

Servings 8

Preparation

Step 1

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