Southwestern Crab Meat Souffle

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.