Directions:
- Preheat oven to 350°F. Lightly butter eight 3/4-cup custard cups or soufflé dishes. Melt butter in heavy small skillet over medium heat. Add shallots and poblano chili; sauté until chili is tender, about 3 minutes.
- Puree corn in processor. Add half and half and next 6 ingredients. Using on/off turns, process until mixture is smooth. Transfer to large bowl. Add crabmeat and chili mixture; stir to blend. (Can be made 8 hours ahead. Cover; chill.)
- Divide custard among prepared cups. Sprinkle 1/2 tablespoon cheese over each. Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides of cups.
- Bake until custards are set in center and knife inserted into center comes out clean, about 50 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 459.88 Kcal (1925 kJ) | ||
| Calories from fat | 316.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.15g | 54% | |
|---|---|---|---|
| Cholesterol | 222.02mg | 74% | |
| Sodium | 555.94mg | 23% | |
| Potassium | 327.15mg | 7% | |
| Total Carbs | 21.31g | 7% | |
| Sugars | 2.88g | 12% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 16.16g | 32% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.9mg | 5% | |
| Calcium | 119.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 205.02 Kcal (858 kJ) | ||
| Calories from fat | 141.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.67g | 54% | |
|---|---|---|---|
| Cholesterol | 98.98mg | 74% | |
| Sodium | 247.85mg | 23% | |
| Potassium | 145.85mg | 7% | |
| Total Carbs | 9.5g | 7% | |
| Sugars | 1.29g | 12% | |
| Dietary Fiber | 0.96g | 9% | |
| Protein | 7.2g | 32% | |
| Vitamin C | 3.2mg | 12% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.4mg | 5% | |
| Calcium | 53.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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