Aug 122019

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

Pinch Cyaenne

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!!!



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.