Southwestern Crab Meat Souffle
Yield
12 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 1 | cup |
butter
melted |
|
| 2 | cups |
cottage cheese
drained |
*
|
| 16 | ounces |
monterey jack cheese
shredded |
|
| 4 | ounces |
green chili peppers, canned
drained |
|
| 1 | cup |
corn kernels, canned
whole |
|
| 1 | cup |
crab meat
|
|
| 1 | cup |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
curry powder
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
cilantro
fresh, finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 237 | ml |
butter
melted |
|
| 473 | ml |
cottage cheese
drained |
*
|
| 462.4 | ml/g |
monterey jack cheese
shredded |
|
| 115.6 | ml/g |
green chili peppers, canned
drained |
|
| 237 | ml |
corn kernels, canned
whole |
|
| 237 | ml |
crab meat
|
|
| 237 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
curry powder
|
|
| 5 | ml |
garlic powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
cilantro
fresh, finely chopped |
|
Directions
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℉ (180℃) F for 1 hour or until set.
Cool slightly and cut into 12 portions to serve.
