Crab Corn Pudding

Crab Corn Pudding

• 1/2 cup finely chopped green onions
• 2 tablespoons butter
• 2-1/2 cups frozen corn, thawed and patted dry
• 1-3/4 cups half-and-half cream
• 6 Eggland's Best Eggs, lightly beaten
• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 1/4 cup grated Parmesan cheese
• 3 tablespoons all-purpose flour
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground nutmeg

Nutritional Facts

1 serving (1 each) equals 244 calories, 13 g fat (7 g saturated fat), 214 mg cholesterol, 665 mg sodium, 16 g carbohydrate, 2 g fiber, 14 g protein.

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° 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° for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Originally published as Crab Corn Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p28