Crab & Corn Pudding

Makes 8
Prep 15 m
Bake 25 - 40 m
Cook 8 m
Bake for 2-quart casserole



  1. 1 of 4 Heat oven to 350 degrees F. Coat either a 2-quart baking dish or 8 individual 10-ounce ramekins with nonstick cooking spray. (You could also prepare 4 individual dishes plus one 1-quart baking dish). Set aside.
  2. 2 of 4 Melt butter in a large skillet or saute pan placed over medium heat. Stir in corn, scallions and red pepper. Cook 5 minutes until softened. Sprinkle with flour, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and cook 2 minutes. Add surimi and half and half, breaking apart crab with a spoon. Cook for 2 minutes, then remove from heat.
  3. 3 of 4 In a large bowl, beat eggs and egg whites for 3 minutes, until doubled in size and very frothy. Fold in 1 cup of the corn mixture, then remaining mixture from skillet. Stir in cornmeal, then cheese, chives and the remaining 1/4 teaspoon each salt and pepper.
  4. 4 of 4 Divide mixture evenly among ramekins or into 2-quart dish. Bake ramekins at 350 degrees F for 25 minutes; 1- or 2-quart baking dish at 350 degrees F for 40 minutes or until lightly browned around the edge and firm in center. Cool 10 minutes before serving.
Nutrition Information for Crab & Corn Pudding
Servings Per Recipe: 8
Per Serving: 138 mg chol., 13 g Fat, total, 306 kcal cal., 30 g carb., 18 g pro., 397 mg sodium, 3 g fiber
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Printed from 06/16/2019