Ingredients1 h 15 m servings
- Lightly grease eight 8-oz. custard cups; set aside. In a skillet, saute green onions in butter until tender; set aside.
- Spread corn on an ungreased baking sheet. Bake, uncovered, at 350 degrees F for 20 minutes. In a blender or food processor, combine corn and cream; cover and process for 1-2 seconds. Add the eggs, crab, Parmesan cheese, flour, salt, sugar, pepper, nutmeg and reserved onions. Cover and process 10-20 seconds longer. Pour into prepared custard cups.
- Place cups in a large baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.
ReviewsRead all reviews 4
I made this as an appetizer for Thanksgiving in Belgium. It was a hit - along with the Pickled Pumpkin and Apple Butter Sausage. The recipe is very easy to make - everything in the food processo...
It's good, My husband thought it tasted fishy [probably the crab I used] I thought it was a little to eggy. The texture is light and spongy. I'm not sure if this is going to be for us. But I'm g...
i made this in a casserole (nestled in a larger casserole, with an inch of water in it), and it came out great! i tried it as a main dish, but it's not quite hardy enough for that. but it tasted...