Corn and Crab Pudding Popular Recipes

Admin

Saturday, September 14, 2013

Corn and Crab Pudding

"This delicious aspect dish has a flavor of the Southwest from a poblano chili."

Ingredients :

2 tablespoons butter
1/2 cup shallots, minced
1/4 cup fresh poblano chile pepper, seeded and chopped
12 oz. Frozen corn kernels, thawed
1 3/four cups 1/2-and-half of cream
6 eggs
three tablespoons all-purpose flour
1 half of teaspoons salt
1 teaspoon white sugar
1/four teaspoon floor nutmeg
1/4 teaspoon floor white pepper
1 half of cups cooked crabmeat
four tablespoons grated Parmesan cheese

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H20M

Preheat oven to 350 tiers F (175 ranges C). Lightly butter eight three/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 mins.
In a blender or meals processor, puree corn. Add 1/2-and-1/2, eggs, flour, salt, sugar, nutmeg and white pepper. Pulse until combination is smooth; transfer to big bowl. Stir in crabmeat and poblano chile aggregate. Divide custard amongst organized cups. Sprinkle half of teaspoon cheese over every.
Place cups in big roasting pan. Pour sufficient hot water into pan to come halfway up facets. Bake at 350 tiers F (175 levels C) for fifty mins or until custards are set in middle and knife inserted into center comes out easy.

Notes :

All recipes for this dish can help you get a fresh and positive cooking encounter in your kitchen and make healthier and more delicious food choices. Whatever the occasion, be it a dinner party or only a snack on your own, it's easy to find pure food recipes that are ideal for you. If this Corn and Crab Pudding recipe complements your family's preference, please share, opinion and bookmark this web site, so others know very well what you know. Many thanks for the visit!