Since you will still have 1/2 pound of crabmeat on your hands from the enchilada recipe, here is a side item that will use up the extra crabmeat.
1 1/2 cups Corn Kernels
1 large Egg
2 large Egg Yolks
1/3 cup Half-and-Half
1/2 pound Lump Crabmeat, picked through for shells
1 tablespoon All-Purpose Flour
1 teaspoon Salt
1/2 teaspoon Sugar
1 tablespoon Parsley, chopped
Tabasco to taset
Preheat oven to 350℉. Butter 4 (6-oz.) Souffle Dishes
In a food processor or blender, combine corn, egg, egg yolks, half-and-half, and half of the crabmeat and process 3 seconds. Add flour, salt. sugar, and cayenne and process for 10 seconds. Transfer mixture to a bowl and stir in remaining crabmeat, parsley and tabasco. Fill dishes with mixture and cover each with foil. Arrange dishes in a baking pan and transfer to oven. Add enough water to pan to come halfway up the sides of dishes. Bake for 35 minutes. Remove foil and bake 5 minutes more, or until just set. Transfer cups to a rack to cool slightly. Serve.
Good Cooking, Good Eating and Good Living!!!