Herb-Stuffed Soft-Shell Crabs with Fresh Corn Spoon Bread

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 1 cup ears corn fresh white ( 2 ears)
• 2 tablespoons cornmeal 
• 4 large egg whites 
• 2 large egg yolk 
• 0.5 cup flour all-purpose
• 0.3 cup basil fresh finely chopped
• 2 tablespoons chives fresh finely chopped
• 2 tablespoons tarragon fresh finely chopped
• 2  garlic clove minced
• 1.5 cups milk 2% reduced-fat
• 36 ounce pie crust dough cleaned
• 0.3 teaspoon salt 
• 1 teaspoon salt 
• 1 tablespoon sugar 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• wire rack
• pot
• blender
• baking pan
• broiler
• measuring cup

Directions

1. Preheat oven to 40
2. To prepare the spoon bread, lightly spoon flour into a dry measuring cup.
3. Combine flour, cornmeal, and milk in a medium saucepan, stirring with a whisk until smooth. Stir in corn, sugar, and 1 teaspoon salt. Bring to a boil over medium-high heat, stirring often. Reduce heat; simmer 3 minutes or until very thick (mixture will begin to lift up from the bottom of the pot when stirred.)
4. Remove from heat; stir in 1 tablespoon butter and pepper.
5. Spoon the corn mixture into a large bowl; stir in egg yolks.
6. Place egg whites in a large bowl, and beat with a mixer at high speed until stiff peaks form. Gently stir one-third of egg white mixture into corn mixture; gently fold in the remaining egg white mixture. Spoon the mixture into a 2-quart baking dish coated with cooking spray.
7. Bake at 400 for 30 minutes or until top is browned and center is set.
8. Remove from heat; cool spoon bread on a wire rack 10 minutes.
9. Preheat broiler.
10. To prepare crabs, combine basil and next 5 ingredients (basil through garlic); spread 1 1/2 teaspoons herb mixture undershells of each crab. Rub outside of crabs with the remaining herb mixture. Coat tops of crabs with cooking spray; place crabs on a baking sheet lightly coated with cooking spray.
11. Place baking sheet 8 inches away from broiler, and cook 7 minutes or until crabs are done.
12. Serve stuffed crabs with spoon bread.