Crab-stuffed Pumpkins
David Silver, Second
Helpings [448 Ninth St. between Seventh and Eighth avenues, (718)
965-1925]
8-10 baby pumpkins – tops cut off
Filling:
1/2- to 3/4-pound fresh lump crabmeat – remove any shell residue
8 ounces frozen corn kernels – do not thaw
Custard:
4 eggs – whisked
16 ounces Half-n-Half
2 teaspoons Old Bay Seasoning
1 tablespoon parsley – chopped
Pumpkins:
1. Season inside of pumpkins with salt and pepper.
2. Turn upside down on baking sheet and bake at 350 degrees
for approximately 15 minutes, or until a toothpick permeates
the flesh with little resistance.
3. Remove from oven and cool.
Filling:
Heat a saute pan until very hot. Add frozen corn kernels (do
not add oil) to pan. Keep corn moving until it begins to brown
and smell roasted. Remove from heat and let cool. Add to crab
meat.
Custard:
Combine eggs, Half-n-Half, Old Bay and parsley. Adjust seasoning.
To Assemble:
1. Fill each pumpkin two-thirds full with crab-corn mixture.
2. Add enough custard to fill pumpkins to the top.
3. Bake at 275 degrees until the custard is set, approximately
20 minutes.
4. Allow to cool for 10 minutes before serving.
The pumpkins can be prepared 24 hours before serving. Reheat
gently in the oven or microwave.
Wine suggestions
Vaughan suggests Fitz-Ritter Riesling Kabinett 2001 ($10), from
the Pfalz region of Germany for its "crisp, lively acidity
and hints of apricot and citrus that would be delicious with
the creaminess of the pudding." Another choice: Alain Guerneau
Sancerre Rouge 2001 ($12.50).
