Crab Corn Pudding


  1. Lightly grease eight 8-oz. custard cups; set aside.
  2. In a skillet, sauté green onions in butter until tender; set aside.
  3. Spread corn on an ungreased baking sheet. Bake, uncovered, at 350 degrees F for 20 minutes.
  4. 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.
  5. Place cups in a large baking pan. Add 1 in. of boiling water to pan.
  6. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.   


  • 2 1/2 cup corn, frozen kernels, (thawed, patted dry)
  • 1 3/4 cup cream, half and half
  • 2 6 oz cans Empire's Treasure® Crabmeat, Jumbo Lump , (drained, flaked, cartilage removed)
  • 3 tbsp flour, all-purpose
  • 2 tbsp Land O'Lakes® Unsalted Butter
  • 1/4 tsp nutmeg, ground
  • 1/2 cup onion(s), green, (finely chopped)
  • 1/4 cup Raffinato® Cheese Grated, Parmesan
  • 1/4 tsp Roma® White Pepper, Ground
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 6 West Creek® Egg(s), Medium, (lightly beaten)