Ingredients
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10 ounces fresh mushrooms, Sliced (I used Baby Portabellas)
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1 tablespoon butter
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4 eggs
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3/4 cup fresh spinach, Torn
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1 cup sour cream
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1/2 cup parmesan cheese, Grated
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1/4 cup flour
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1 1/2 teaspoons onion powder
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1 teaspoon basil
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1/4 teaspoon salt
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1/4 teaspoon hot sauce
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8 ounces backfin crab
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2 cups cheddar cheese, Shredded (Or Swiss)
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1 cup cottage cheese
Instructions
- Preheat Oven to 350 Degrees.
- Sautee Mushrooms in Butter for 3 –4 minutes.
- Remove with slotted spoon and blot thoroughly.
- Beat Eggs with Sour Cream, Spinach, Cottage Cheese, Parmesan, Flour and Seasonings.
- Drain Crab and blot dry with paper towels.
- Fold Mushrooms (reserve a ¼ of the mushrooms), Crab, and Cheese into Egg Mixture.
- Spread into 9†Glass Casserole Dish.
- Arrange remaining Mushrooms on top of Egg Mixture.
- Bake for 1 hour, or until set.
- Let sit for about 5 minutes before cutting.