CRAB CORN PUDDING
This special dish is a wonderful first course for a small gathering of friends around the holidays. -Shawn Solley, Lawton, Oklahoma
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Lightly grease eight 8-oz. custard cups; set aside. In a skillet, saute green onions in butter until tender; set aside., Spread corn on an ungreased baking sheet. Bake, uncovered, at 350° 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. , Place cups in a large baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
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 CORN PUDDING
Make and share this Crab Corn Pudding recipe from Food.com.
Provided by liinton
Categories Crab
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 244.6, Fat 13.4, SaturatedFat 7.4, Cholesterol 131.8, Sodium 268.9, Carbohydrate 18.9, Fiber 1.4, Sugar 3.1, Protein 13.3
CORN AND CRAB CHOWDER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.
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.
QUICK AND EASY CRAB AND CORN CHOWDER
This is a recipe that I got from my brother recently and not sure where he got it. It is quick and easy to make and simply delicious. If you use the frozen hash brown potatoes and corn thaw them first. I usually use the fresh shredded hash browns from the dairy case. Cooking time specified does not include the cooked bacon.
Provided by Kagemi
Categories Chowders
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a 3 to 4 quart saucepan on medium high heat melt butter.
- Add cooked bacon pieces, onion, bell pepper, celery, and thyme.
- Season with salt, pepper, and hot sauce if used and cook about 5 minutes.
- In a bowl mix flour and Old Bay Seasoning
- Stir in half of flour and seasoning mixture into the saucepan stiring well
- Add remaining mixture and continue to stir. Should become almost like a paste.
- Slowly whisk in a little of the Half & Half at a time so as to keep temperature up, blending well.
- Slowly whisk in the chicken broth the same way.
- Cook until it begins to bubble ad then stir in the hash brown potatoes.
- Simmer till potatoes are cooked and chowder thickens till it just coats the back of a spoon.
- Add crab meat a little at a time and then add corn kernels.
- Simmer just another minute being careful not to overcook crab meat.
Nutrition Facts : Calories 560.7, Fat 34.7, SaturatedFat 19.4, Cholesterol 108.9, Sodium 1038.8, Carbohydrate 43.1, Fiber 3.9, Sugar 3.2, Protein 23.4
CREAMY CORN CRAB SOUP
This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crabmeat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 702mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
STEAMED CORN CUSTARDS WITH CRAB
Categories Shellfish Vegetable Appetizer Steam Crab Corn Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Make custard:
- Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and drain in a sieve.
- Purée milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids. Whisk in egg and salt and divide custard among ramekins.
- Steam custards in a steamer set 1 inch above simmering water, covered with lid, until centers are set and a thin knife inserted into center of 1 custard comes out clean, 6 to 8 minutes. Remove ramekins from steamer with tongs and cool custards slightly.
- Make crab topping while custards cool:
- Coarsely chop 1/4 cup crabmeat and reserve remainder for another use. Heat butter in a small heavy skillet over moderate heat until foam subsides, then cook crab, stirring constantly, until heated through, about 2 minutes. Stir in chives.
- Serve custards topped with crab.
EASY CORN AND CRAB CHOWDER
This is a simple yet flavorful chowder that can be prepared in a jiffy. Chicken curry variation is just as easy, and just as tasty. Leftovers make a great casserole or au gratin the next day.
Provided by R. Estes
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Yield 4
Number Of Ingredients 12
Steps:
- Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
- In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
- Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
- When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.
- For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.
Nutrition Facts : Calories 485.1 calories, Carbohydrate 45.6 g, Cholesterol 83.9 mg, Fat 24.6 g, Fiber 3.1 g, Protein 20.4 g, SaturatedFat 10.3 g, Sodium 1146.2 mg, Sugar 9.4 g
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