Crab and Artichoke Egg Puff

This is one of my all time favorites; I even make this now that I am a retired innkeeper! Featured at Lookout Point Lakeside Inn’s recent cooking class, this recipe should only be made with the real authentic crab, sorry but none of that fake stuff for this Broad from the Pacific Northwest! Top it with your favorite hollandaise and serve with roasted asparagus and or roasted peppers for a light tasty side.


5 eggs beaten
1/4 cup flour
1/2 teaspoon baking powder
8 ounces cottage cheese (use the full fat, small curd if you can get it, large curd will work)
2 cups Monterrey Jack Cheese, grated
4 ounces crab meat, shredded (lump or claw is just fine)
6 ounces artichoke hearts, chopped
salt and pepper to taste
6 drops Tabasco Sauce (or a little more if you like a little more bite to it)


Preheat the oven to 350 degrees. Spray 6 individual (6 ounce) ramekins with cooking spray.

In a medium bowl, combine the eggs, flour and baking powder until well mixed; it will still be a little lumpy and that is fine. Add the remaining ingredients to eggs and mix well.

Divide mixture equally between ramekin.

Bake for approximately 30 minuted or until golden brown and egg puff starts to pull away from the sides of the ramekin slightly.

As I said before top with a little of your favorite hollandaise or white sauce, and serve with roasted veggies on the side.

Formerly of the Chambered Nautilus Bed and Breakfast Inn
Joyce Schulte
The Seattle Broad

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