Southwestern Crab Meat Souffle
Southwestern Crab Meat Souffle ingredients
- 12 Eggs
- 1 c butter, melted
- 2 c cottage cheese -- drained
- 16 oz monterey jack cheese, shredded
- 1 cn chopped green chiles (4-ounce) -- drained
- 1 c Whole kernel corn
- 1 c crab meat
- 1 c flour
- 2 t baking powder
- 1 t curry powder
- 1 t garlic Powder
- Salt and pepper to taste
- 1⁄2 c finely chopped fresh cilantro
Cooking Southwestern Crab Meat Souffle
1. Combine the eggs, butter, cottage cheese, Monterey Jack cheese, chiles and corn in a large bowl; mix well.
2. Stiri in the crab meat, flour, baking powder, curry powder, garlic powder, salt and pepper.
3. Spoon into a buttered 9x13-inch baking pan. Sprinkle with the cilantro.
4. Bakei at 350 degrees for 1 hour or until set. Cool slightly and cut into 12 port ions to serve.
5. Authors note: This is perfect for brunch, served with a fruit salad.
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