steamed corn custards with crab recipes

- 1 stick margarine or butter
- 2 tbsp flour or gravy mix
- 1 medium chopped onion
- 1 pound seafood (crab, shrimp or crawfish)
- 4 cups milk
- 2 cans yellow kernel corn drained
- 1 can cream style corn
- 1 can cream of celery
- 1/2 tsp Accent (MSG) (optional)
- 1/2 tsp Worcestershire Sauce
- 1/4 cup grated cheddar cheese
- 1/4 cup each onion tops (scallions) and parsley
- Tiger Sauce to taste (optional)
- salt and black pepper to taste

- 2 cups fresh broccoli, steamed or frozen broccoli
- 2 cloves garlic
- salt and pepper
- 8 ounces Crab Delights Imitation Crab (or other imitation crab)
- 1 large tomato
- parmesan cheese (optional)
- 12 ounces dry linguine, cooked (may use fresh)
- 2 tablespoons olive oil

- 4 eggs
- 1 cup yellow cornmeal
- 1 lb backfin crab meat
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 4 cups milk
- 2 tablespoons sugar
- 2 cups fresh corn kernels
- 1 pinch cayenne pepper
- 1 1/4 teaspoons baking powder

- 3 cups milk
- 1/3 cup grated dark palm sugar
- 1 cinnamon stick
- 2 eggs
- 1 star anise

- 1 cube chicken bouillon
- 1 1/2 cups milk
- 1/3 cup all-purpose flour
- 5 slices bacon, diced
- 1/2 onion, chopped
- 1 russet potatoes, peeled and cubed
- salt and pepper to taste
- 1 (15 ounce) can creamed corn
- 2 tablespoons butter
- 1 (6 ounce) can crab meat, drained
- 1/4 cup dry white wine (optional)

- 1/2 cup basil (minced)
- 6 ears fresh corn (removed from cobs)
- 2 garlic cloves (minced)
- 2 sheets toasted nori (ground)
- 2 tablespoons Dijon mustard
- salt & fresh ground pepper (to taste)
- 1 1/2 tablespoons canola oil
- 1 1/2 tablespoons toasted sesame oil
- 4 green onions (minced)
- 3 cups edamame (thawed)
- 3 tablespoons balsamic vinegar
- 6 eggs (beaten)