Name: Crab & Corn Pudding
Prep time: 15 min
Cook time: 8 min
Yield: 8
Ingredients: 2 tablespoons unsalted butter; 6 ears corn, kernels removed (about 3-1/2 cups); 3 scallions, trimmed and chopped; 1/2 medium-size sweet red pepper, chopped; 3 tablespoons all-purpose flour; 3/4 teaspoon salt; 1/2 teaspoon pepper; 3/4 pound crabmeat or surimi (imitation crabmeat), large pieces chopped; 1 1/2 cups half and half; 3 large eggs; 3 large egg whites; 1/3 cup yellow cornmeal; 1 cup shredded reduced-fat cheddar cheese; 3 tablespoons chopped fresh chives

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 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 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 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.

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Crab & Corn Pudding

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