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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This special dish is a wonderful first course for a small gathering of friends around the holidays. Shawn Solley, Lawton, Oklahoma Ingredients:
1/2 cup finely chopped green onions |
2 tablespoons butter |
2-1/2 cups frozen corn, thawed and patted dry |
1-3/4 cups half-and-half cream |
6 eggs, lightly beaten |
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
1/4 cup grated parmesan cheese |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1 teaspoon sugar |
1/4 teaspoon white pepper |
1/4 teaspoon ground nutmeg |
Directions:
1. Lightly grease eight 8-oz. custard cups; set aside. In a skillet, saute green onions in butter until tender; set aside.
2. Spread corn on an ungreased baking sheet. Bake, uncovered, at 350° for 20 minutes. In a blender or food processor, combine corn and cream; cover and process for 1-2 seconds. Add the eggs, crab, Parmesan cheese, flour, salt, sugar, pepper, nutmeg and reserved onions. Cover and process 10-20 seconds longer. Pour into prepared custard cups.
3. Place cups in a large baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
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