Crabmeat Pudding
Delight your taste buds with the luxurious flavors of Crabmeat Pudding, a delicate savory custard brimming with fresh lump crabmeat and fragrant herbs. This elegant dish combines the creamy richness of eggs, heavy cream, and milk with the aromatic warmth of garlic, shallots, and a touch of cayenne pepper. Topped with a golden crust of Parmesan and crispy panko breadcrumbs, this baked masterpiece is prepared in a water bath for a silken texture that melts in your mouth. Perfect as an impressive appetizer or a decadent side dish, this crabmeat recipe is sure to elevate any meal with its coastal charm and gourmet appeal. Serve warm, garnished with fresh chives or parsley, and savor every indulgent bite.
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Recipe Information
Ingredients
- 1 pound fresh lump crabmeat
- 4 large eggs
- 1.5 cups heavy cream
- 0.5 cups whole milk
- 2 tablespoons unsalted butter
- 1 medium, finely diced shallot
- 2 cloves, minced garlic
- 2 tablespoons, chopped fresh chives
- 1 tablespoon, chopped fresh parsley
- 0.25 teaspoons cayenne pepper
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.25 cups grated Parmesan cheese
- 0.25 cups panko breadcrumbs
- 1 teaspoon olive oil
Instructions
Preheat your oven to 350°F (175°C) and lightly butter a medium-sized baking dish or six ramekins for individual servings.
Carefully inspect the crabmeat to remove any shells, then gently pat it dry with paper towels. Set aside.
In a skillet, melt the unsalted butter over medium heat. Add the diced shallot and cook until translucent, about 2-3 minutes. Add the minced garlic and cook for another minute. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until well combined. Stir in the cooked shallot and garlic mixture, chopped chives, parsley, cayenne pepper, salt, and black pepper.
Fold the crabmeat gently into the custard mixture so it remains in large chunks.
Pour the mixture evenly into the prepared baking dish or ramekins. Sprinkle the grated Parmesan cheese evenly over the top.
In a small bowl, mix the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture over the cheese layer.
Place the baking dish or ramekins in a larger roasting pan and carefully fill the pan with hot water until it reaches halfway up the sides of the dish(es) to create a water bath.
Bake in the preheated oven for 35-40 minutes, or until the pudding is set and slightly golden on top. A knife inserted in the center should come out clean.
Carefully remove the baking dish or ramekins from the water bath and let cool for 5 minutes before serving.
Serve warm as an appetizer or side dish, garnished with additional fresh chives or parsley if desired.
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.9 g | 247% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1441 mg | 480% | |
| Sodium | 3774 mg | 164% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 10.8 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 854 mg | 66% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2251 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
