Crab and Corn Spoon Bread
Spoon bread is a creamier version of cornbread from the southeast that is eaten with a spoon. It is more like a souffle thickened with cornmeal and eaten as a side dish. This dish is a northwestern rendition with Dungeness crab, aromatic vegetables, and cheddar cheese served as a main dish, preferably for brunch. Serve with springtime asparagus or a tossed green salad.
4 to 6 servings
INGREDIENTS:
Avocado spray
1 tablespoon avocado oil
2 small or 1 large spring onions, minced (about ¼ cup)
½ cup red or orange pepper, diced
½ cup celery, diced
1 garlic clove, minced
1 cup frozen corn, thawed and drained
1 teaspoon Old Bay Seasoning
½ teaspoon sea salt
¾ cup milk
¼ cup cornmeal
4 tablespoons butter, at room temperature
1 cup cheddar cheese, grated
3 eggs, separate whites from yolks
½ pound Dungeness crab meat, drained in a colander (or one medium Dungeness crab, picked)
DIRECTIONS:
1. Preheat oven to 350⁰ and lightly coat a souffle, casserole, or deep baking dish with the avocado spray.
2. Add the oil to a large sauté pan over medium heat; when the oil shimmers, add the onion, celery, pepper, and garlic. Sauté until onions, celery, and peppers are soft about 3 minutes. Add the corn, Old Bay seasoning, and salt to taste. Set aside to cool.
3. In a saucepan over medium-high heat, bring the milk to a boil. Immediately pour the cornmeal in a slow stream into the mixture whipping briskly until thoroughly incorporated. Lower the heat and cook until thick, about two minutes. Remove from the heat and stir in the butter, cheese, cooled onions/celery mixture, and crab meat. Set aside to cool slightly.
4. In the meantime, whip the egg whites to a soft peak in a glass or stainless-steel bowl. Beat the egg yolks in a small bowl and stir into the cooled cornmeal mixture. Gently fold in the whipped egg whites.
5. Pour the mixture into the oiled baking dish, smooth the top, and bake until lightly risen and golden brown on top, about thirty-five to forty-five minutes. Serve immediately.
Crab and Corn Spoon Bread
Ingredients
- Avocado spray
- 1 tablespoon avocado oil
- 2 small or 1 large spring onions, minced (about ¼ cup)
- ½ cup red or orange pepper, diced
- ½ cup celery, diced
- 1 garlic clove, minced
- 1 cup frozen corn, thawed and drained
- 1 teaspoon Old Bay Seasoning
- ½ teaspoon sea salt
- ¾ cup milk
- ¼ cup cornmeal
- 4 tablespoons butter, at room temperature
- 1cup cheddar cheese, grated
- 3 eggs, separate whites from yolks
- ½ pound Dungeness crab meat, drained in a colander (or one medium Dungeness crab, picked)
Instructions
- Preheat oven to 350⁰ and lightly coat a souffle, casserole, or deep baking dish with the avocado spray.
- Add the oil to a large sauté pan over medium heat; when the oil shimmers, add the onion, celery, pepper, and garlic. Sauté until onions, celery, and peppers are soft about 3 minutes. Add the corn, Old Bay seasoning, and salt to taste. Set aside to cool.
- In a saucepan over medium-high heat, bring the milk to a boil. Immediately pour the cornmeal in a slow stream into the mixture whipping briskly until thoroughly incorporated. Lower the heat and cook until thick, about two minutes. Remove from the heat and stir in the butter, cheese, cooled onions/celery mixture, and crab meat. Set aside to cool slightly.
- In the meantime, whip the egg whites to a soft peak in a glass or stainless-steel bowl. Beat the egg yolks in a small bowl and stir into the cooled cornmeal mixture. Gently fold in the whipped egg whites.
- Pour the mixture into the oiled baking dish, smooth the top, and bake until lightly risen and golden brown on top, about thirty-five to forty-five minutes. Serve immediately.
Nutrition Facts
Calories
303.27Fat (grams)
20.72 gSat. Fat (grams)
10.29 gCarbs (grams)
15.3 gFiber (grams)
1.87 gNet carbs
13.42 gSugar (grams)
2.38 gProtein (grams)
15.3 gSodium (milligrams)
513.7 mgCholesterol (grams)
162.06 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.