What you need
- Garnish Paprika
- ½ c. Chopped Green Onions
- 2 c. Grated Gruyere cheese or shredded Swiss cheese
- 12 oz Alabama Gulf Lump Crabmeat, shells and cartilage removed
- 6 drops Tabasco Sauce
- ¼ tsp Salt
- ¼ c. All-Purpose Flour
- 1 c. Small Curd Cottage Cheese
- 1 c. Sour Cream
- 4 Eggs
- 8 oz Sliced Mushrooms
- 2 tbsp Butter
Preheat oven to 350 degrees. Melt the butter in a skillet and add the mushrooms. Sauté until tender and drain on a paper towel. Place the mushrooms in a large bowl. Combine the eggs, sour cream, cottage cheese, flour, salt, and Tabasco sauce in a blender or food processor and process until smooth.
Add the sour cream mixture to the mushrooms and mix well. Fold in the crabmeat, Gruyere cheese and green onions. Spoon the crabmeat mixture into a lightly greased 10” pie plate and bake for 45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before slicing. Sprinkle with paprika and cut into wedges.