Name: Corn and Crab Pudding
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Butter - 2 tablespoons; Shallots, minced - ½ cup; Fresh poblano chile pepper, seeded and chopped - ¼ cup; Frozen corn kernels, thawed - 12 ounces; Half-and-half cream - 1 ¾ cups; Eggs - 6; All-purpose flour - 3 tablespoons; Salt - 1 ½ teaspoons; White sugar - 1 teaspoon; Ground nutmeg - ¼ teaspoon; Ground white pepper - ¼ teaspoon; Cooked crabmeat - 1 ½ cups; Grated Parmesan cheese - 4 tablespoons

Ingredients for - Corn and Crab Pudding

1. Butter 2 tablespoons

2. Shallots, minced ½ cup

3. Fresh poblano chile pepper, seeded and chopped ¼ cup

4. Frozen corn kernels, thawed 12 ounces

5. Half-and-half cream 1 ¾ cups

6. Eggs 6

7. All-purpose flour 3 tablespoons

8. Salt 1 ½ teaspoons

9. White sugar 1 teaspoon

10. Ground nutmeg ¼ teaspoon

11. Ground white pepper ¼ teaspoon

12. Cooked crabmeat 1 ½ cups

13. Grated Parmesan cheese 4 tablespoons

How to cook deliciously - Corn and Crab Pudding

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.

2 . Stage

In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes.

3 . Stage

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.

4 . Stage

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.