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.
This is perfect for brunch, served with a fruit salad.