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Southwestern Crab Meat Souffle Recipe

Serves 12

This is perfect for brunch, served with a fruit salad.


  • 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


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.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Seafood / Crab
Course:Main Dish
Cuisine:American / Southwestern
Preparation Method:Baking

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