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.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

CreoleCajunChef

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 publishamerica.net and most online bookstores. It is also available on Kindle and Nook.