Corn and Crab Pudding

[av_one_full first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=”]

[av_textblock size=” font_color=” color=” custom_class=”]
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.


0 comments on “Corn and Crab PuddingAdd yours →

Leave a Reply