Crabmeat cobbler

Yield: 1 Servings

Measure Ingredient
½ \N C; shortening
½ cup Chopped green pepper
½ cup Chopped onion
½ cup Flour
1 teaspoon Dry mustard
½ teaspoon Accent
1 cup Milk
1 cup Shredded cheddar cheese
1 cup Crabmeat
1 \N 12 oz. can diced tomatoes; drained
2 teaspoons Worcestershire Sauce
½ teaspoon Salt
1 cup Flour
2 teaspoons Baking powder
½ teaspoon Salt
¼ cup Shredded cheese
2 tablespoons Shortening
½ cup Milk


From: Maine's Jubilee Cookbook

Melt the ½ c. shortening, add the green pepper and onion, cook 'til tender, about 10 mins. Blend in the ½ c. flour, mustard, Accent. milk, and cheese. Cook, stirring constantly until cheese melts and mixture is very thick. Add crabmeat, tomatoes, and salt. Blend well, and pour into a 2-quart casserole. Sift together the 1 c. flour baking powder, and salt.

Add cheese, cut in the shortening until mixture resembles coarse meal. Add milk, and mix only until the flour is dampened. Drop by rounded teaspoons on top of crabmeat mixture in casserole. Bake in a 450 degree oven 15-20 minutes, or until biscuits are browned.

Posted to recipelu-digest Volume 01 Number 543 by Sandy <sandysno@...> on Jan 14, 1998

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