Corn and Shrimp Casserole

Corn and Shrimp Casserole

Servings 6

2 cups (one 17-ounce can) cream-style corn
4 eggs slightly beaten
3 tablespoons margarine melted
1 cup light cream
2 cups cooked shrimp
1/2 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground mace

Mix all ingredients thoroughly and turn into shallow 2-quart casserole. Bake in preheated oven 300 degrees F for 40 minutes or until set.

Sweet Corn & Crab Poppers

Sweet Corn & Crab Poppers

Servings 12

2/3 cup unseasoned dry bread crumbs divided
3/4 cup thawed frozen corn kernels
1/2 small red bell pepper
1 (.75-ounce) package fresh chives (about 1/4 cup) finely chopped, divided
1 (6-ounce) can lump crabmeat drained
1/2 cup mayonnaise divided
1 egg lightly beaten
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 lemon
1/8 teaspoon cayenne pepper

1. Preheat oven to 425 degrees F. Spray cups of Pampered Chef Deluxe Mini Muffin Pan with nonstick cooking spray. Sprinkle cups with 1/3 cup of the bread crumbs, gently tapping and rotating to coat.

2. Finely chop corn and bell pepper using Pampered Chef Food Chopper. Blot bell pepper dry with paper towels. Finely chop chives; set aside 1 tablespoon for garnish. Combine corn, bell pepper, remaining 3 tablespoons chives, crabmeat, 1/4 cup bread crumbs, black pepper and salt in Pampered Chef Classic Batter Bowl. Mix well using Pampered Chef Small Mix 'N Scraper.

3. Divide crab mixture evenly among cups of pan. Bake 8-10 minutes or until golden brown. Remove pan from oven to Pampered Chef Stackable Cooling Rack. Cool poppers in pan 2 minutes; remove from pan to cooling rack.

4. Meanwhile, for sauce, juice lemon to measure 1 teaspoon. Combine juice, cayenne pepper and remaining 1/4 cup mayonnaise in Pampered Chef (1-cup) Prep Bowl; mix well. Top poppers with sauce and reserved chives.