Southwestern Crab Meat Souffle
Submitted by Lynne7
Southwestern crab meat soufflé with Monterey Jack, green chiles, corn, cottage cheese, and a hint of curry. A savory egg bake that serves 12 for brunch or dinner.
YIELD
12 servingsPREP
20 minCOOK
60 minREADY
80 minPart soufflé, part egg bake, all Southwestern flair. This dish crosses boundaries and doesn’t apologize for it.
A dozen eggs get mixed with melted butter, cottage cheese, shredded Monterey Jack, green chiles, corn, and tender crab meat. A touch of curry powder adds an unexpected warmth that plays beautifully against the mild chiles and sweet corn. The whole thing bakes in a 9×13 pan until puffed, set, and golden.
It feeds a crowd easily, slices into neat squares, and works just as well at a Sunday brunch as it does for a weeknight dinner.
Chef Tips
- Drain the cottage cheese well so excess moisture doesn’t make the soufflé watery.
- Use real lump crab meat for the best flavor and texture. Imitation crab will work but won’t have the same sweetness.
- Let it cool for 5-10 minutes after baking before cutting. It firms up and slices much cleaner.
- Fresh cilantro on top is key. It brightens up the richness of all that cheese and butter.
Ingredients
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 9×13-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.
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