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Southwestern Crab Meat Souffle Recipe
Serves 12
This is perfect for brunch, served with a fruit salad.
Ingredients: 12 eggs
1 cup butter, melted
2 cups cottage cheese, drained
16 ounces Monterey Jack cheese, shredded
1 can chopped green chiles (4-ounce), drained
1 cup whole kernel corn
1 cup crab meat
1 cup flour
2 tsp baking powder
1 tsp curry powder
1 tsp garlic powder
Salt and pepper, to taste
1/2 cup finely chopped fresh cilantro
Instructions: 1. Combine the eggs, butter, cottage cheese, Monterey Jack cheese, chiles and corn in a large bowl; mix well.
2. Stir in the crab meat, flour, baking powder, curry powder, garlic powder, salt and pepper.
3. Spoon into a buttered 9x13-inch baking pan.
4. Sprinkle with the cilantro.
5. Bake at 350 degrees for 1 hour or until set.
6. Cool slightly and cut into 12 port ions to serve.
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