Crab Corn Pudding

• 1/2 cup finely chopped green onions
• 2 tablespoons butter
• 2-1/2 cups frozen corn, thawed and patted dry
• 1-3/4 cups half-and-half cream
• 6 large eggs, lightly beaten
• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 1/4 cup grated Parmesan cheese
• 3 tablespoons all-purpose flour
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground nutmeg

1. Lightly grease eight 8-oz. custard cups; set aside. In a skillet, saute green onions in butter until tender; set aside.
2. Spread corn on an ungreased
3. . Bake, uncovered, at 350u0b0 for 20 minutes. In a blender or food processor, combine corn and cream; cover and process for 1-2 seconds. Add the eggs, crab, Parmesan cheese, flour, salt, sugar, pepper, nutmeg and reserved onions. Cover and process 10-20 seconds longer. Pour into prepared custard cups.
4. Place cups in a large baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 350u0b0 for 45-50 minutes or until a knife inserted in the center comes out clean.

green onions, butter, frozen corn, cream, eggs, crabmeat, parmesan cheese, allpurpose, salt, sugar, white pepper, ground nutmeg

Taken from www.tasteofhome.com/recipes/crab-corn-pudding/ (may not work)