- Prep Time: 20m
- Cook Time: 1h
- Total Time: 1h 20m
Ingredients
- 1 pound Frozen Lump or Jumbo Lump Crab, thawed and drained in colander
- 1/2 cup All Purpose Flour
- 1 cup Cornmeal
- 1/2 cup Parmesan Cheese
- 2 cups Half & Half
- 1 tablespoon Sugar
- 6 Eggs
- 1 cup Frozen Corn
- 1 Can of Creamed Corn (14.75 oz)
- 1/2 teaspoon Ground Black Pepper
- 1 tablespoon Old Bay Seasoning
- 4 tablespoons Butter
- 2 Garlic Cloves, minced
- 1 Red Pepper, diced
- 1 Stalk Celery, diced
- 1 Medium Onion, diced
- 2 teaspoons Baking Powder
Instructions
- Preheat oven to 350⁰ and lightly butter a large soufflé dish, casserole or deep baking dish.
- In a large sauté pan over medium heat add the butter and allow to melt. Add the onion, celery, red pepper, garlic and Old Bay and pepper.
- Sauté until onions are translucent and soft, about 3 minutes. Allow to cool.
- In a large mixing bowl add the eggs and lightly beat. Add the creamed corn, frozen corn, half & half, sugar, cheese and the sautéed vegetables and stir to combine.
- Add the flour, corn meal and baking powder and stir until fully mixed and there are no lumps of flour or cornmeal.
- Add the crab meat and gently fold to combine.
- Pour the mixture in the buttered dish and bake for about 50 minutes or until lightly risen and golden brown. Serve immediately.