Southwest Poblano Corn and Crab Custard Bake

Recipe Collection: Dinner

Southwest Poblano Corn and Crab Custard Bake is a unique pescatarian dish that combines the sweetness of corn with tender crabmeat and the mild heat of poblano peppers. This gluten-free, dairy-free, and egg-free recipe is perfect for gatherings, serving as a sophisticated side or a light main course. The rich custard texture pairs beautifully with the vibrant flavors, making it a standout choice for any meal.

Easily accessible through the easyChef Pro App, you can find this recipe along with personalized recommendations, AI-powered pantry tracking, and a smart shopping list to ensure you get the best prices. Select this recipe, organize your ingredients, and follow the step-by-step guide to create a memorable dish today!

Overview

This Southwest-inspired Corn and Crab Custard is a delightful fusion of creamy, savory, and subtly spicy flavors. The dish features tender crabmeat and sweet corn, enhanced by the mild heat of poblano peppers, all enveloped in a rich custard. Perfect as a sophisticated side dish or a light main course, this recipe is sure to impress at any gathering.

Diet Type

Pescatarian

Allergies

Dairy, Eggs, Shellfish, Gluten

Cuisine

Southwestern

Serving Size: 8

Cooking Time: 80 minutes

Ingredients

• 2 Tablespoons (tbsp) butter
• 0.5 Cups shallots, minced
• 0.25 Cups fresh poblano chile pepper, minced
• 12 Ounces (oz) frozen corn kernels, thawed
• 1.75 Cups half-and-half cream
• 6 Large eggs
• 3 Tablespoons (tbsp) all-purpose flour, sifted
• 1.5 Teaspoons (tsp) salt
• 1 Teaspoon (tsp) white sugar
• 0.25 Teaspoon (tsp) ground nutmeg
• 0.25 Teaspoon (tsp) ground white pepper
• 1.5 Cups cooked crabmeat, drained
• 4 Tablespoons (tbsp) Parmesan cheese, grated

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes to prevent sticking.
2. In a heavy skillet over medium heat, melt the butter. Add the minced shallots and minced poblano pepper. Sauté for about 3 minutes until the pepper is tender and the shallots are translucent.
3. In a blender or food processor, puree the thawed corn until smooth. Add the half-and-half, eggs, flour, salt, sugar, nutmeg, and white pepper. Pulse until the mixture is smooth and well combined.
4. Transfer the corn mixture to a large bowl. Gently fold in the cooked crabmeat and the sautéed poblano and shallot mixture.
5. Divide the custard mixture evenly among the prepared custard cups. Sprinkle 0.5 teaspoon of grated Parmesan cheese over each cup for a savory crust.
6. Place the custard cups in a large roasting pan. Carefully pour enough hot water into the pan to come halfway up the sides of the cups, creating a water bath.
7. Bake in the preheated oven for 50 minutes, or until the custards are set in the center and a knife inserted into the center comes out clean.
8. Remove the custard cups from the water bath and let them cool slightly before serving. Enjoy your Southwest Poblano Corn and Crab Custard Delight warm.

Enjoy your homemade Southwest Poblano Corn and Crab Custard Delight!