Jim Coleman Recipes
Corn and Crab Pudding
For this recipe you will need:
Preheat oven to 375° F (190°C). Lightly grease a 2 quart casserole dish.
In a saucepan, add olive oil and saute the onions, red and yellow bell peppers, and garlic. Add the corn and continue to cook.
In another saucepan, bring milk to a simmer and slowly stir in the cornmeal. Simmer for 2 to 3 minutes, constantly stirring until thick. Remove from the heat and add salt and pepper to taste.
Whisk the egg and egg whites together and slowly add them to the cornmeal mixture. Stir the onion mixture, shredded cheese, parsley, and crabmeat into the cornmeal mixture. Spoon mixture into the prepared casserole dish. Sprinkle top with more grated cheese and crushed corn tortilla chips.
Bake for 40 to 45 minutes or until firm.