Best 3 Corn And Crab Pudding Recipes

Indulge in the delectable flavors of Corn and Crab Pudding, a classic Southern dish that combines the sweetness of corn with the delicate taste of crab. This versatile dish can be enjoyed as an appetizer, main course, or side dish, and is perfect for any occasion. Discover two variations of this classic recipe: a traditional version that uses fresh corn kernels and crab meat, and a modern twist that incorporates canned corn and crab for convenience. Whichever recipe you choose, you'll be delighted by the creamy texture, savory flavors, and golden-brown crust of this comforting dish.

Let's cook with our recipes!

CORN AND CRAB PUDDING

Corn and Crab Pudding image

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

Ingredients

2 tablespoons butter
½ cup shallots, minced
¼ cup fresh poblano chile pepper, seeded and chopped
12 ounces frozen corn kernels, thawed
1 ¾ cups half-and-half cream
6 eggs
3 tablespoons all-purpose flour
1 ½ teaspoons salt
1 teaspoon white sugar
¼ teaspoon ground nutmeg
¼ teaspoon ground white pepper
1 ½ cups cooked crabmeat
4 tablespoons grated Parmesan cheese

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 AND CORN PUDDING

Crab and Corn Pudding image

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

Ingredients

2 tablespoons (1/4 stick) butter
1/2 cup minced shallots
1/4 cup minced seeded fresh poblano chili
12 ounces frozen corn kernels (about 3 cups), thawed
1 3/4 cups half and half
6 large eggs
3 tablespoons all purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1 1/2 cups (packed) fresh crabmeat (about 8 ounces)
4 tablespoons freshly grated Parmesan cheese

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.

CRAB AND CORN PUDDING

CRAB AND CORN PUDDING image

ANYONE WHO LOVES CRAB ,AND WANT SOMETHING DIFFERENT, THIS IS IT ,WE JUST LOVE THE TASTE!

Provided by FANNIE MCCOY

Categories Seafood Appetizers

Time 1h15m

Number Of Ingredients 15

Ingredients

2 Tbsp butter (1/4 stick )
1/2 c minced shallots
1/4 c roasted red peppers,minced
1/4 c minced seeded fresh poblano chilis
12 oz fresh corn kernels (about 3 cups )
1 3/4 c half and half
6 large eggs
3 Tbsp all purpose flour
1 1/2 tsp kosher salt
1 tsp sugar
1/4 tsp ground nutmeg
1/4 tsp ground white pepper
1 1/2 c (packed ) fresh dungeness crabmeat ,about 8 oz.
4 Tbsp freshly grated parmesano reggiano cheese
1/4 c flat leaf parsley, finely chopped

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.

Tips:

Fresh is best: For the best flavor and texture, use fresh corn kernels and crab meat. If you can't find fresh corn, frozen corn kernels will work in a pinch.
Don't overcook the crab meat: Crab meat is delicate and cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and chewy.
Use a well-seasoned cast iron skillet: A well-seasoned cast iron skillet will help to create a crispy crust on the bottom of the pudding.
Serve the pudding hot: Corn and crab pudding is best served hot out of the oven. You can garnish it with fresh parsley or chives for extra flavor.

Conclusion:

Corn and crab pudding is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover corn and crab meat, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy dish to make, give corn and crab pudding a try. You won't be disappointed!