CRABMEAT PUDDING
A lovely recipe from my past life in New England. Great for brunch, lunch or dinner. May be prepared and refrigerated ahead of time.
Provided by Lorac
Categories Breakfast
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Coat a 2 quart baking dish with the melted butter.
- Line the bottom and sides with bread slices then the cheese slices.
- Fold crabmeat, milk, mayonnaise, green pepper, dill, and mushrooms into the beaten eggs.
- Season to taste with salt and fresh ground pepper.
- Pour over bread and cheese slices.
- Place in a baking pan and fill the pan with boiling water halfway up the side of the baking dish.
- Bake 1 1/2 hours or until a knife inserted into the pudding comes out clean.
- Serve immediately.
Nutrition Facts : Calories 646.6, Fat 36.8, SaturatedFat 18.4, Cholesterol 300.4, Sodium 1797, Carbohydrate 35.4, Fiber 1.5, Sugar 4.1, Protein 42.5
CRAB AND CORN PUDDING
Categories Cheese Egg Side Bake Thanksgiving Crab Corn Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 13
Steps:
- 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.
CORN AND CRAB PUDDING
This delicious side dish has a taste of the Southwest from a poblano chili.
Provided by Christine
Categories Side Dish
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.
- In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes.
- In a blender or food processor, puree corn. Add half-and-half, eggs, flour, salt, sugar, nutmeg and white pepper. Pulse until mixture is smooth; transfer to large bowl. Stir in crabmeat and poblano chile mixture. Divide custard among prepared cups. Sprinkle 1/2 teaspoon cheese over each.
- Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides. Bake at 350 degrees F (175 degrees C) for 50 minutes or until custards are set in center and knife inserted into center comes out clean.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 16.4 g, Cholesterol 188.2 mg, Fat 14.1 g, Fiber 1.3 g, Protein 14.8 g, SaturatedFat 7.3 g, Sodium 667.6 mg, Sugar 2.8 g
More about "crabmeat pudding food"
HOW TO MAKE A CRAB BREAD AND BUTTER PUDDING – WISE LIVING
From wiselivingmagazine.co.uk
4/5 (1)カテゴリ Appetizer, Starter著者 Prudence Wadeカロリー 969 (1 人分)
- If you are cooking your own crab, place the live crab in the freezer for 30 minutes prior to cooking. Meanwhile, fill a pan large enough to house the crab with water and add a good amount of salt. Bring to a rolling boil and then place the crab in and submerge. Cook for 10 minutes per kilo.
- Once cooked, leave the crab to cool in the water. Once cool enough to handle, take it out of the water, remove the legs and crack the shell. Carefully pick out the all white crab meat and place in a metal bowl, covered in the fridge. Reserve the shells and brown crabmeat for the custard.
- To make the custard add the crab shells, brown meat and four of the chopped tomatoes into an ovenproof dish. Drizzle over olive oil and roast at 180°C for 15 minutes, stirring occasionally until the shells are brown and the tomatoes are broken down. Remove from the oven and transfer to a saucepan. Bash the crab shells with sturdy kitchen implement to break them down and cover with the milk and cream. Bring this to a simmer, stirring as you go, and then turn down to the lowest setting on your stove and leave to infuse for 30 minutes.
- Meanwhile, crack your eggs into a heatproof bowl. Pass the cream mix through a fine sieve over the eggs and whisk vigorously to combine. Season with salt and a good few turns of pepper and pass it through again.
BUTTERY CRAB BREAD PUDDING RECIPE - FOOD & WINE
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4/5 合計時間 1 時間 15 分カテゴリ Appetizer, Dessert
- Preheat the oven to 350° and butter a 9-by-13-inch ceramic baking dish. In a medium bowl, toss the crabmeat with the parsley, chives, lemon juice and cayenne. Season with salt and black pepper.
- Butter each baguette slice and stand up the slices in the prepared baking dish. Using a spoon, tuck the crab mixture evenly between the slices of bread.
- In a bowl, whisk the eggs with the milk, half-and-half, 1 teaspoon of salt and 1/2 teaspoon of black pepper. Pour the custard evenly over the bread and let stand for 10 minutes.
- Bake the bread pudding for 30 minutes, until the top is lightly browned and the custard is set. Let stand for 10 minutes before serving.
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