Jim Coleman Recipes

Corn and Crab Pudding

For this recipe you will need:

• 2 teaspoons olive oil
• 3 cups chopped onion
• 3/4 cup chopped red bell pepper
• 3/4cup chopped yellow bell pepper
• 1 teaspoon minced garlic
• 2 cups whole kernel corn, drained
• 1 cup milk
• 1/4 cup cornmeal
• 1 egg
• 2 egg whites
• 1 1/2 cups shredded Cheddar cheese
• 2 tablespoons chopped fresh parsley
• 1 1/2 lbs. crabmeat
• 1/2 cup crushed tortilla chips
• salt and ground black pepper to taste

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.