Corn and Crab Pudding

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4-cup custard cups or souffle dishes.

2. 2

   In a heavy skillet over medium heat, melt the butter. Add the shallots and poblano pepper; cook, stirring, until the pepper is tender, about 3 minutes.

3. 3

   Puree the corn in a blender or food processor. Add the half-and-half, eggs, flour, salt, sugar, nutmeg, and white pepper. Pulse until the mixture is smooth; transfer to a large bowl. Stir in the crabmeat and the poblano chile mixture. Divide the custard among the prepared cups. Sprinkle 1/2 teaspoon cheese over each.

4. 4

   Place the cups in a large roasting pan. Pour enough hot water into the pan to reach halfway up the sides. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until the custards are set in the center and a knife inserted into the center comes out clean.

• Calories 278.25 kcal Moderate
• Protein 14.8 g Good Source
• Carbs 18.53 g Moderate
• Total Fat 15.4 g Moderate
• Saturated Fat 9.93 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 200.58 mg High
• Sodium 303.66 mg Moderate
• Fiber 2.03 g Low Source
• Sugar 10.17 g High
• Added Sugar 3.03 g Moderate
• Calcium 162.18 mg Moderate
• Iron 2.49 mg Moderate
• Potassium 91.13 mg Low Source
• Vitamin A 111.52 mcg_rae Moderate
• Vitamin C 4.59 mg Low Source
• Vitamin D 2.25 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽