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Crab and Corn Pudding
Serves: 4
Ingredients
1 1/2 cup frozen corn
1 large egg
2 large egg yolks
1 lb crabmeat
2/3 cup heavy cream
1 Tbsp all purpose flour
1 tsp salt
1/2 tsp sugar
1/8 tsp cayenne pepper
1 Tbsp flat leaf parsley, chopped
Dash of Tabasco
2 Tbsps chopped fresh chives
Method
- Preheat oven to 350 degrees.
- Butter four ramekins. Combine corn, eggs, egg yolk, cream and one-half of crabmeat in food processor and puree. Add flour, salt and cayenne. Process for a few seconds more to blend. Scrape the puree into bowl. Stir into bowl. Stir in remaining crabmeat.
- Fill prepared ramekins. Cover with foil. Place in pan. Cover until approximately half full of water. Bake 30-40 minutes until set.
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