1/2 lb. fresh mushrooms, sliced
2 tbsp. butter
4 eggs
1/2 pt. sour cream
1/2 pt. sm. curd cottage cheese
1/2 c. grated Parmesan cheese
4 tbsp. flour
1 tsp. onion powder
1/2 tsp. salt
4 drops Tabasco sauce
2 c. shredded Monterey Jack cheese
6 oz. fresh or frozen crab (thawed & drained)

In skillet, saute mushrooms with butter. Drain on paper towel. In blender or food processor, blend eggs, sour cream, cottage cheese, Parmesan cheese, flour, onion powder, salt and Tabasco sauce until well mixed.

In another bowl, mix crab, Monterey Jack cheese and sauteed mushrooms. Put crab mixture into bottom of 9 or 10 inch dish that has been greased. Pour blender mixture over top. Bake 45 minutes at 350 degrees. Let stand 5 minutes before cutting. Serves 8.