corn, pudding, crab, salad, Joe Halliday, chef, recipe, knoe - KNOE 8 News; KNOE-TV; KNOE.com |

Grilled corn pudding with crab and rocket salad

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Corn pudding
eggs yolk 1ea
heavy cream 1/2C (warmed)
Grilled corn 2Tremoved from cob(chopped)
Onion chopped 1T (minced)
Butter 1T
Salt and pepper to taste 
 
Crab and rocket salad
Jumbo lump crab 1C
Arugula 1/2C
Blackberries 1/4 pint
Smoked almond 6ea(chopped)
Cherry tomato 3ea
Shaved asiago 2T
Butter 2T
Lemon juice 3T
Olive oil 3T
Honey 1tsp
Dijon mustard 1tsp
Salt and pepper to taste
Bread 1ea
 
Method of preparation
Mix corn, onion, egg yolk and butter together. Slowly whisk in heavy cream until well blended and season with salt and pepper as needed. Bake corn pudding in a muffin tin at 300 f in a warm water bath until set firm. Remove from oven and let cool. For salad mix add 1T lemon juice, 2T olive oil, dijon, honey and s&p together and whisk until well blended. Toss vinaigrette with blackberries, almonds, cherry tom. and greens and set aside. Heat saucepan over med-high heat and add butter and remaining olive oil. When hot add crab and saute briefly. Add remaining lemon juice and remove from heat. To serve place corn pudding on plate, top with greens,cheese and crabmeat. enjoy!
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