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Crab and Corn Pudding

  • 1½ c. frozen corn
  • 1 lg. egg
  • 2 lg. egg yolks
  • 1 lb. crabmeat, picked over
  • 2/3 c. heavy cream
  • 1 Tbsp. all purpose flour
  • 1 tsp. salt
  • ½ tsp. sugar
  • 1/8 tsp. cayenne pepper
  • 1 Tbsp. flat leaf parsley, chopped
  • Dash of Tabasco
  • 2 Tbsp. chopped fresh chives

Sweet Red Pepper Cream (makes 1 cup):

  • 1½ c. frozen corn
  • 1 lg. egg
  • 2 lg. egg yolks
  • 1 lb. crabmeat, picked over
  • 2/3 c. heavy cream
  • 1 Tbsp. all purpose flour
  • 1 tsp. salt
  • ½ tsp. sugar
  • 1/8 tsp. cayenne pepper
  • 1 Tbsp. flat leaf parsley, chopped
  • Dash of Tabasco
  • 2 Tbsp. chopped fresh chives

Preheat oven to 350 degrees. Butter four ramekins. Combine corn, eggs, egg yolk, cream and one-half of crabmeat in food processor and puree. Add flour, salt and cayenne. Process for a few seconds more to blend.

Scrape the puree into bowl. Stir into bowl. Stir in remaining crabmeat. Fill prepared ramekins. Cover with foil. Place in pan. Cover until approximately half full of water. Bake 30-40 minutes until set.

While puddings are baking, heat oil, saute diced pepper. Do not brown. Stir in garlic, cayenne and red pepper flakes.

Stir in wine and deglaze pan. Stir in cream and bring to boil. Lower heat 2 or 3 minutes until cream thickens.

Place in food processor and puree. Season with salt and pepper.

Lift ramekins out of water. Pour Sweet Red Pepper Cream over puddings. Garnish with slices of red pepper.

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