*  Exported from  MasterCook  *
 
                       Southwestern Crab Meat Souffle
 
 Recipe By     : The Dove’s Nest Restaurant by Cindy Burch
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Entree’s & Side Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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      teaspoons     baking powder
    1      teaspoon      curry powder
    1      teaspoon      garlic powder
                         Salt and pepper -- to taste
      1/2  cup           finely chopped fresh cilantro
 
 Combine the eggs, butter, cottage cheese, Monterey Jack cheese, chiles and corn
  in a large bowl; mix well.
 
 Stir in the crab meat, flour, baking powder, curry powder, garlic powder, salt 
 and pepper.
 
 Spoon into a buttered 9x13-inch baking pan. Sprinkle with the cilantro.
 
 Bake at 350 degrees for 1 hour or until set. Cool slightly and cut into 12 port
 ions to serve.
 
 Authors note:
 
 This is perfect for brunch, served with a fruit salad.
 
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