easycook.com~Corn Pudding with Crab Cake Topping

Whether baked in tartlet shells or in a casserole,
this custard like side dish holds a spicy crabmeat topping.

Corn pudding:

4   large eggs, beaten lightly
1    cup whipping cream
½   cup milk
½   teaspoon salt or to taste
½   teaspoon white pepper or to taste
½   teaspoon hot sauce
8   ears corn, shucked and kernels removed or
       8 cups of corn kernels
¼   cup freshly grated Parmesan cheese
24 (4”) prepared tartlet shells

To Make Pudding:
1.   In a bowl, combine the first 6 ingredients; stir in the corn and cheese.
2.   Transfer to the prepared tartlet shells or to a buttered, shallow
        baking dish to serve as a casserole.

Crab cake Topping:

½   pound crabmeat, picked over
1    large egg, beaten lightly
2   tablespoons bread crumbs
2   tablespoons snipped fresh chives
2   tablespoons grated carrot
1   tablespoon butter, melted
1   tablespoon lemon juice
1   tablespoon hot sauce
     Salt and white pepper to taste

To Make Topping:
1.   In a bowl, combine the crabmeat and remaining ingredients, stirring
     well. Set the mixture aside>
2.   Bake the tartlets at 325 degrees F. for 12 minutes, or bake the
      casserole at 325 degrees F. for 25 minutes.
3.   Top with the crabmeat and continue to bake the tartlets for 6 to
      8 minutes more or the casserole for 10 to 12 minutes more or until
      the topping is golden.

Yield: 12 servings (2 tartlets per person.)

Dolores Borunda's
easycook.com
Phone# (714) 969-7469
Fax# (714) 969-7490
PO Box 7050
Huntington Beach, CA 92646