Crab Artichoke Egg Puff
This recipe comes to us courtesy of our friends at the 1889 Whitegate Inn and Cottage in Asheville, NC, with a few of our own modifications of course.
Preheat oven to 350°
5 beaten eggs
1/4 Cup flour
1/2 Teaspoon baking powder
8oz. cottage cheese
2 Cups grated jack cheese |
4oz shredded crab or imitation crab meat
(we only use the real thing at the Chambered Nautilus)
6oz chopped artichoke hearts
Add salt and pepper to taste |
Combine all ingredients and mix well. Spray 4 individual bowls or 6 6oz ramekins ( each ramekin holds about ½ cup serving of egg mixture) with cooking spray and divide mixture equally between bowls/ramekins.
Bake in a preheated oven at 350° for approximately 30 minutes or until golden brown. Serve garnished with hollandaise sauce and roasted peppers or asparagus.
* Add Tabasco to taste |
