Crab & Corn Pudding

  • Prep Time: 20m
  • Cook Time: 1h
  • Total Time: 1h 20m


  • 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


  1. Preheat oven to 350⁰ and lightly butter a large soufflé dish, casserole or deep baking dish.
  2. 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.
  3. Sauté until onions are translucent and soft, about 3 minutes. Allow to cool.
  4. 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.
  5. Add the flour, corn meal and baking powder and stir until fully mixed and there are no lumps of flour or cornmeal.
  6. Add the crab meat and gently fold to combine.
  7. Pour the mixture in the buttered dish and bake for about 50 minutes or until lightly risen and golden brown. Serve immediately.

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