1/2 lb. fresh mushrooms, sliced
4 scallions, chopped
4 eggs
1 c. sour cream
1 c. cottage cheese (no low-fat)
1/2 c. grated Parmesan cheese
1/4 c. flour
1/4 tsp. salt
1/2 lb. Monterey Jack cheese, grated
6 oz. crab (lump)
4 drops bottled hot pepper sauce

Sauté mushrooms and onions in butter; drain off excess liquid. In a blender or food processor, blend eggs, sour cream, cottage cheese, Parmesan cheese, flour, salt and hot pepper sauce. Pour into a large bow. Stir in mushrooms and onions, Monterey Jack cheese and crab meat. Pour into a lightly buttered 10-inch pie plate or shallow casserole.

Bake at 350°F for 45 minutes. Let stand 5 to 10 minutes before serving.

This is a fabulous dish to serve for a casual dinner with a green salad. Very easy and delicious.