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Crabmeat Cobbler

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  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Dry mustard 1 Teaspoon
  Canned tomatoes 1 Pound (1 Can)
  Worcestershire sauce 1 Tablespoon
  Frozen crabmeat 6 Ounce, partially thawed (1 Package)
  Cooking sherry 1⁄4 Cup (4 tbs)
  Poppy seed 1 Teaspoon
  All purpose flour 1 Cup (16 tbs) (Pillsbury Best)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Shredded american cheese 1⁄2 Cup (8 tbs) (For Biscuit Topping)
  Milk 1⁄2 Cup (8 tbs)
  Cooking oil 2 Tablespoon

Saute green pepper and onion in butter in saucepan until tender, about 5 minutes.
Blend in flour and mustard.
Gradually stir in tomatoes and Worcestershire sauce.
Cook over medium heat until mixture boils and thickens.
Add crabmeat; simmer, covered, 10 minutes.
Stir in cheese and sherry.
Pour into 1 1/2-quart casserole.
Drop Biscuit Topping by teaspoonfuls on crabmeat mixture.
Sprinkle with poppy seed.
Bake at 425° for 15 to 20 minutes.
Biscuit Topping: Combine flour, baking powder, salt and cheese in mixing bowl.
Add milk and oil all at once, stirring only until moistened

Recipe Summary

Main Dish

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Crabmeat Cobbler Recipe