Corn and Crab Pudding

May 18, 2014
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
In This Recipe
  1. Spray 8, 6 oz. Ramekins or 2 quart casserole with cooking spray. Preheat oven at 350°F.
  2. 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.
  3. 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.
  4. Stir in creamed corn, sauteed veggie mixture, and 3/4 of cheese. Stir to combine.
  5. With spatula ( preferably a silicon one) gently combine crab meat. Be careful not to break up the crab. You want it chunky.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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