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Ingredients
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2 tablespoons butter
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½ cup shallots, minced
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¼ cup fresh poblano chile pepper, seeded and chopped
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12 ounces frozen corn kernels, thawed
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1 ¾ cups half-and-half cream
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6 eggs
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3 tablespoons all-purpose flour
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1 ½ teaspoons salt
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1 teaspoon white sugar
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¼ teaspoon ground nutmeg
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¼ teaspoon ground white pepper
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1 ½ cups cooked crabmeat
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4 tablespoons grated Parmesan cheese
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.
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In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes.
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In a blender or food processor, puree corn. Add half-and-half, eggs, flour, salt, sugar, nutmeg and white pepper. Pulse until mixture is smooth; transfer to large bowl. Stir in crabmeat and poblano chile mixture. Divide custard among prepared cups. Sprinkle 1/2 teaspoon cheese over each.
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Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides. Bake at 350 degrees F (175 degrees C) for 50 minutes or until custards are set in center and knife inserted into center comes out clean.
Nutrition Facts (per serving)
245 | Calories |
14g | Fat |
16g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 245 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 7g | 37% |
Cholesterol 188mg | 63% |
Sodium 668mg | 29% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 1g | 5% |
Total Sugars 3g | |
Protein 15g | 30% |
Vitamin C 8mg | 9% |
Calcium 126mg | 10% |
Iron 1mg | 7% |
Potassium 361mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.