Crab Artichoke Egg Puff

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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
4 oz shredded crab or imitation crab meat (we only use the real thing at the Chambered Nautilus)
6 oz 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 1/2 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

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