Crab Corn Pudding

Ingredients: 

• 1/2 cup finely chopped green onions  
• 2 tablespoons butter or margarine  
• 2 1/2 cups frozen corn, thawed and patted dry  
• 1 3/4 cups half-and-half cream  
• 6 eggs, lightly beaten  
• 2 (6 ounce) cans crab meat - drained, flaked and cartilage removed  
• 1/4 cup grated Parmesan cheese  
• 3 tablespoons all-purpose flour  
• 1 1/2 teaspoons salt  
• 1 teaspoon sugar  
• 1/4 teaspoon white pepper  
• 1/4 teaspoon ground nutmeg  

Preparation:

1. Grease the eight 8-oz. custard cups lightly and then set them aside.   
2. Then sauté the green onions using the butter until they become tender. Do this in a skillet then set aside.   
3. And on a baking sheet that has not been greased, spread the corn. Bake in a pre heated oven of 350 degrees F uncovered for 20 minutes.   
4. Then in a blender or food processor, combine the corn and cream for 2 seconds. Remember to keep it covered.   
5. Add to the blender the eggs, crab, Parmesan cheese, flour, salt, sugar, pepper, nutmeg and the sautéed onions. Blend for another 10-20 seconds.   
6. Then pour the mixture into the custard cups.   
7. Next, put cups in a baking pan. Pour in 1 inch of boiling water to a pan. Bake in the oven at 350 degrees F also for 45-50 minutes.   

This is a very tasty dish perfect for small gathering of family and friends.

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