Crab & Corn Pudding

Crab & Corn Pudding
Servings: 8 Prep 15 mins Bake 350°F 25 mins to 40 mins for 2-quart casserole Cook 8 mins


  • 2 tablespoons unsalted butter
  • 6 ears corn, kernels removed (about 3-1/2 cups)
  • 3 scallions, trimmed and chopped
  • 1/2 medium-size sweet red pepper, chopped
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 pound crabmeat or surimi (imitation crabmeat), large pieces chopped
  • 1 1/2 cups half and half
  • 3 large eggs
  • 3 large egg whites
  • 1/3 cup yellow cornmeal
  • 1 cup shredded reduced-fat cheddar cheese
  • 3 tablespoons chopped fresh chives

Make It

1. Heat oven to 350 degrees F. Coat either a 2-quart baking dish or 8 individual 10-ounce ramekins with nonstick cooking spray. (You could also prepare 4 individual dishes plus one 1-quart baking dish). Set aside.

2. Melt butter in a large skillet or saute pan placed over medium heat. Stir in corn, scallions and red pepper. Cook 5 minutes until softened. Sprinkle with flour, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and cook 2 minutes. Add surimi and half and half, breaking apart crab with a spoon. Cook for 2 minutes, then remove from heat.

3. In a large bowl, beat eggs and egg whites for 3 minutes, until doubled in size and very frothy. Fold in 1 cup of the corn mixture, then remaining mixture from skillet. Stir in cornmeal, then cheese, chives and the remaining 1/4 teaspoon each salt and pepper.

4. Divide mixture evenly among ramekins or into 2-quart dish. Bake ramekins at 350 degrees F for 25 minutes; 1- or 2-quart baking dish at 350 degrees F for 40 minutes or until lightly browned around the edge and firm in center. Cool 10 minutes before serving.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 306, Fat, total (g): 13, chol. (mg): 138, carb. (g): 30, fiber (g): 3, pro. (g): 18, sodium (mg): 397, Percent Daily Values are based on a 2,000 calorie diet.