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Crab Corn Pudding
4 cups milk
1 cup yellow corn meal
2 tablespoons sugar
1/4 teaspoon salt
pinch cayenne pepper
4 eggs
1/2 cup unsalted butter, melted and cooled
1 1/4 teaspoons baking powder
1 pound backfin crab meat
2 cups fresh corn kernels
In a large deep saucepan bring the milk to a boil over medium-high heat. Stir in the yellow corn meal, sugar, salt, and cayenne pepper. Let the mixture return to a boil, then reduce heat to a simmer. Stir often and continue to simmer for 5 to 6 minutes. Remove from heat and let cool for 10 minutes.
In a large bowl, whisk together the eggs, melted butter, and baking powder. Stir in the corn kernels. Add the milk-corn meal mixture and stir to combine. Gently fold in crab to avoid breaking up lumps.
Pour the mixture into a well-buttered 2 1/2 quart souffle dish, casserole, or any other straight-sided baking dish. Bake on the center rack of a preheated 350-degree oven for 45 minutes to 1 hour, or until the pudding is lightly puffed, lightly browned, and a knife or straw inserted in the center comes out clean. Serve immediately.
Serves 12.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
