Crab Corn Pudding Recipes

CRAB CORN PUDDING

Steps:

• In a large deep saucepan bring the milk to a boil over medium-high heat. Stir in the yellow corn meal, sugar, salt, and cayenne pepper.
• Let the mixture return to a boil, then reduce heat to a simmer.
• Stir often and continue to simmer for 5 to 6 minutes.
• Remove from heat and let cool for 10 minutes.
• In a large bowl, whisk together the eggs, melted butter, and baking powder.
• Stir in the corn kernels.
• Add the milk-corn meal mixture and stir to combine. Gently fold in crab to avoid breaking up lumps.
• Pour the mixture into a well-buttered 2 1/2 quart souffle dish, casserole, or any other straight-sided baking dish.
• Bake on the center rack of a preheated 350-degree oven for 45 minutes to 1 hour, or until the pudding is lightly puffed, lightly browned, and a knife or straw inserted in the center comes out clean.
• Serve immediately.

CORN AND CRAB BISQUE

Steps:

• Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
• Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
• In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
• Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

CRAB AND CORN CHOWDER

Steps:

• In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.

CRAB AND CORN PUDDING

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.

CRAB AND CORN PUDDING

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.