Crab And Corn A La Creme
Crab and corn in a creamy sauce with subtle spices, perfect as an elegant appetizer or light main, appealing to seafood lovers and those seeking comforting flavors.
Ingredients
- 1/4 cup butter or margarine ⓘ
- 2 cans Mexican style corn, drained ⓘ
- 2 cans (6 1/2 oz.) king crab meat, drained ⓘ
- 3/4 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 1/8 teaspoon paprika
- 1/2 teaspoon dry mustard ⓘ
- 1 1/2 teaspoons grated lemon rind ⓘ
- 1 teaspoon Worcestershire sauce
- 1 cup heavy cream ⓘ
- 6 bread slices ⓘ
- snipped parsley ⓘ
Instructions
- In the basin of a chafing dish or in a saucepan over direct heat, melt the butter.
- Stir in the drained corn, drained crabmeat, salt, pepper, paprika, dry mustard, grated lemon rind, Worcestershire sauce, and heavy cream.
- Cook, stirring, until the mixture is hot.
- Meanwhile, toast the bread slices.
- Cut the toasted bread into triangles.
- Serve the hot corn and crab mixture on the toasted bread triangles, sprinkled with snipped parsley.
Tips & Substitutions
For extra flavor, consider adding a splash of hot sauce or a dash of cayenne pepper for heat. If king crab is unavailable, you can substitute it with lump crab meat or even shredded imitation crab. To enhance the dish, try adding sautéed onions or bell peppers for added texture. Remember to taste and adjust seasonings as needed to suit your palate.
Serving Suggestions
Serve this dish as an elegant appetizer or light meal, perfect for entertaining. It pairs beautifully with a crisp green salad or a side of steamed vegetables. For a complete seafood experience, consider offering a selection of other seafood recipes, such as Baked Cheese And Crab Dip, as part of a buffet spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a saucepan over low heat, stirring occasionally to prevent sticking. If the mixture thickens, add a splash of cream to restore its original consistency. Avoid microwaving, as it may alter the texture of the crab.
Nutrition & Diet Analysis (per serving)
Each serving of Crab And Corn A La Creme contains roughly 742 calories, with 14g protein, 130g carbohydrates, and 43g fat. It is an excellent source of dietary fiber (395% of the Daily Value), vitamin C (125% of the Daily Value), and iron (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 513mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the corn and crab mixture ahead of time and store it in the refrigerator. Reheat gently before serving. However, it's best to toast the bread just before serving to maintain its crispiness.
What can I substitute for heavy cream?
If you're looking for a lighter option, you can substitute heavy cream with half-and-half or a combination of milk and cream. Keep in mind that this may alter the richness and texture of the dish slightly.
Is there a vegetarian version of this recipe?
Yes, to create a vegetarian version, you can omit the crab and replace it with sautéed mushrooms or artichoke hearts. You can also add more vegetables, like spinach or zucchini, to enhance the flavors while keeping the creamy base.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).