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

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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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