Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Corn and Crab Pudding
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- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 541
- Total Fat
- 35 g
- Saturated Fat
- 20 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 21 g
- Cholesterol
- 257 mg
- Sodium
- 680 mg
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 541
- Total Fat
- 35 g
- Saturated Fat
- 20 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 21 g
- Cholesterol
- 257 mg
- Sodium
- 680 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking dish. Microwave 2 tablespoons butter in a medium bowl until melted. Stir in the cracker crumbs and 1/2 teaspoon paprika. Set aside for topping.
- Melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the scallion whites and bell pepper and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the corn, thyme, the remaining 1 teaspoon paprika, the mustard powder and cayenne and cook, stirring occasionally, until the corn is heated through and any excess water has cooked off, about 2 minutes. Fold in the crab and season with 1 teaspoon salt. Remove from the heat and let cool slightly.
- Whisk the eggs in a large bowl with 1 teaspoon salt and a few grinds of black pepper. Whisk in the heavy cream, milk and Worcestershire sauce until smooth. Whisk in the cornmeal and baking powder. Add the corn-crab mixture and scallion greens and stir to combine. Pour into the prepared baking dish and sprinkle with the seasoned cracker crumbs. Bake until just set in the center and browned on top, 30 to 33 minutes.
