Side Dish Recipe — Corn and Crab Pudding

This delicious side dish has a taste of the Southwest from a poblano chili.

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

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.
2. In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes.
3. 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. 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

• calories245.1
• carbohydrateContent16.4 g
• cholesterolContent188.2 mg
• fatContent14.1 g
• fiberContent1.3 g
• proteinContent14.8 g
• saturatedFatContent7.3 g
• sodiumContent667.6 mg
• sugarContent2.8 g