1 lb. crabmeat
2 c. hot cooked rice
1 (8 oz.) sour cream
1 (8 oz.) cottage cheese
2 tbsp. finely chopped green pepper
2 tbsp. chives
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. cayenne pepper (or red pepper flakes)
2-3 dashes garlic powder
1 (4 oz.) can mushrooms, drained
2 tbsp. grated American cheese
Paprika (for garnish)

Remove cartilage from crab. In large bowl mix rice, sour cream, cottage cheese and seasonings. Add mushrooms and crabmeat and mix gently but thoroughly. Put in greased 2 quart casserole. Sprinkle cheese then paprika on top. Bake at 350 degrees until hot and bubbly, 20 minutes. Serves 6.