Corn and Crab Pudding

Ingredients and Weight:

• 1 cup fresh corn kernels (or 1 (15 ounce) can, drained)
• 1/2 cup panko breadcrumbs
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup mayonnaise
• 1/4 cup milk
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 large eggs
• 1 (8 ounce) can crab meat, drained and flaked
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a large bowl, combine corn, breadcrumbs, green bell pepper, onion, red bell pepper, cheddar cheese, mayonnaise, milk, parsley, basil, eggs, crab meat, salt, and pepper. Mix well.
3. Pour the mixture into the prepared baking dish. Bake for 30-35 minutes, or until golden brown and set.
4. Let cool slightly before serving.

Nutritional Information:

• Calories: 250
• Fat: 10 grams
• Protein: 15 grams
• Carbohydrates: 25 grams

Dish Characteristics:

• Savory and flavorful
• Creamy and tender
• Perfect as a side dish for grilled fish, meat, or chicken
• Easy to make and customizable

User Comments:

• "This corn and crab pudding is so delicious! It's the perfect combination of sweet corn and savory crab."
• "I love that this dish is so easy to make. It's a great way to use up leftover corn and crab."
• "This pudding is a crowd-pleaser at every potluck or gathering I bring it to."

Special Precautions and Tips:

• Use fresh corn for the best flavor. If using canned corn, be sure to drain it well.
• If you don't have panko breadcrumbs, you can substitute regular breadcrumbs.
• You can add other vegetables to this pudding, such as chopped celery or zucchini.
• Serve this pudding warm with your favorite dipping sauce.