Crabmeat Pudding Recipes

CORN AND CRAB PUDDING

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.

CRABMEAT PUDDING

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.

SAVORY BACON AND CRAB BREAD PUDDING EGGS BENEDICT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
• Place bread cubes into a large bowl, set aside.
• Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
• Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
• Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
• Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
• Stir in 1 egg, lemon juice, tarragon, and lemon zest.
• Mix in crabmeat, salt, black pepper, and cayenne pepper.
• Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
• Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

ALL PURPOSE CRAB STUFFING

Steps:

• Mix all ingredients in a bowl.
• For stuffed shrimp -- butterfly them and put one tbsp of mixture on top and bake at 350 for 10-12 minutes. Use the biggest shrimp you can find!
• For mussels -- place one tbsp of mixture on top of mussels and bake at 350°F for 10-12 minutes. (I buy a two pound frozen bag of New Zealand Mussels on the half shell from Fiesta Market. Just thaw -- top with some stuffing mixture and bake. Delicious!).
• Makes enough for generously stuffing 20 large shrimp or 2 lbs of mussels on the half shell.
• Sometimes I will drizzle melted butter over each stuffed mussel or shrimp but do so very very lightly. I will melt butter in the micro and then using a 1/8 tsp measuring spoon pour on each shrimp/mussel. Too much butter and it will become too rich.
• Lightly sprinkle paprika over all.
• I love this.

HOT CRABMEAT & ENGLISH MUFFIN APPETIZER WEDGES

Steps:

• Heat oven to 350°F.
• Mix all ingredients except muffins until blended.
• Spoon onto muffin halves; place on baking sheet.
• Bake 12 to 15 min. or until heated through. Cut each into 4 wedges.