Corn and Crab Pudding

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Serves 12

  • 8 ears sweet corn, corn removed from cob
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 1 sweet onion minced
  • 1 teaspoon garlic
  • ½ can Pet evaporated milk
  • 4 ounces heavy cream
  • 10 whole eggs
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 shakes Tabasco
  • ½ pound lump crab meat
  • 6 large white shrimp, cooked and minced

Preheat oven to 350˚. Sauté the corn with peppers, onion and garlic, until tender. In a bowl, combine milk, cream, eggs, sugar, salt, pepper and Tabasco. Add corn, crab and shrimp. Mix very well. Place mixture into an 8 x 11-inch Pyrex dish. Place the dish in a water bath. Bake about an hour.
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