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Author Notes: My parents passed away and I decided that I needed to create a new tradition for Christmas dinner. I didn't want to change everything so I decided to create a new appetizer. This crab and corn pudding is the end result. This can be made in individual ramekins for an appetizer or in a casserole dish for dinner. It was a big hit! This is an indulgent dish. Do yourself a favor and don't skimp and use reduced fat ingredients. Live a little! —Bonnie Ferguson
Makes 1 large casserole or 8 appetizers
- 16 oz, lump crab meat, drained and picked to remove any shell pieces - do not shred crab!
- 1 can creamed corn
- 1 can sweet corn, drained
- 1 cup heavy cream
- 1 medium onion, diced
- 16 ounces pepperjack cheese, shredded
- 3 large eggs
- 1/2 red pepper, diced
- 1 teaspoon parsley
- 1/4 cup flour, sifted
- 1 teaspoon salt
- 1/2 teaspoon sugar
- cooking spray
- 2 tablespoons butter
- 1/4 or to taste teaspoons cayanne pepper
- Spray 8, 6 oz. Ramekins or 2 quart casserole with cooking spray. Preheat oven at 350°F.
- In small skillet, melt butter and add onions, drained corn, and red pepper. On medium high heat, saute approx. 5 minutes or until onions are translucent and peppers and corn start developing a roasted color. Remove from heat and set aside.
- In large mixing bowl, whisk cream,flour, parsley, salt,sugar and cayanne until combined. In another bowl, whisk all the eggs until lemon yellow - about one minute then combine with cream mixture and whisk to combine.
- Stir in creamed corn, sauteed veggie mixture, and 3/4 of cheese. Stir to combine.
- With spatula ( preferably a silicon one) gently combine crab meat. Be careful not to break up the crab. You want it chunky.
- Divide among prepared ramekins or the casserole dish. Any leftover mix may be refrigerated, covered, for up to 2 days. Note: if you are serving later, refrigerate and remove an hour before baking.
- When ready to bake: place ramekins in large pan and add boiling water until it reaches halfway up the sides is the ramekins or the casserole dish. It is important that you use a water bath because it prevents the sides from over baking while the center is setting.
- Bake ramekins for 30 - 35 minutes and the casserole for 40 - 50 minutes at 350°F. Test center with a thin, sharp , knife. When almost set, divide the reserved cheese among the ramekins or on the casserole, sprinkle on top and bake 5 more minutes or until knife put in center comes out clean and cheese has melted. Do not overbake.
- Remove from water bath and let rest for 10 minutes. Serve and enjoy! If you are serving as an entree, a tossed salad simply dressed with a vinegarette pairs wonderfully. *Tip - to remove ramekins without fuss, a canning tongs used to remove canning jars from the canning pot is great.