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This wonderful soufflé can be used for Sunday's company brunch or as a main entrée
for dinner served with a simple mixed greens salad. It's quick, easy and tastes wonderful.
12 large eggs, beaten
½ cup flour
½ teaspoon salt
1 teaspoon baking powder
2 cups cottage cheese
16 ounces shredded Pepper-Jack cheese
½ cup butter, melted
1 pound fresh crab meat
Grease a 10 x 14 baking dish. Preheat oven to 350 degrees.
Mix flour, salt, baking powder together. Add to beaten eggs and mix until smooth.
Stir in cottage cheese, melted butter, and crab and mix until well blended.
Fold in shredded cheese, reserving a handful to sprinkle on top of casserole.
Pour mixed ingredients into greased baking dish.
Bake for about 50-55 minutes or until knife inserted is clean.
Options: May use shredded Jack cheese and add 1-2 cans of diced green chilies.
Serve with sour cream and salsa or a red pepper and mayonnaise sauce.
For more great recipes checkout the Muscle Cookbook
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