Combine the eggs, butter, cottage cheese, Monterey Jack cheese, chiles and corn in a large bowl; mix well.
Stir in the crab meat, flour, baking powder, curry powder, garlic powder, salt and pepper.
Spoon into a buttered 9x13-inch baking pan. Sprinkle with the cilantro.
Bake at 180ºC or 1 hour or until set. Cool slightly and cut into dozen port ions to serve.
Authors note: This is perfect for brunch, served with a fruit salad.