Crabmeat Cobbler Recipe

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Crabmeat Cobbler

tanis thomas

By
@pieangel

This recipe came from an Old Pillsbury Bakeoff Booklet. I grew up having this on special occasions. VERY rich; serve with a simple side dish such as a plain salad.


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Rating:

Comments:

Serves:

4

Prep:

45 Min

Cook:

20 Min

Ingredients

1/2 c
crisco
1/2 c
chopped green pepper
1/2 c
chopped onion
1/2 c
flour
1 tsp
dry mustard
1/2 tsp
accent
1 c
milk
1 c
shredded velveeta
1 can(s)
lump crab meat
1-#2 can(s)
tomatoes, drained
2 tsp
worcestershire sauce
1 tsp
salt
cheese bisquit topping
1 c
flour
2 tsp
baking powder
1/2 tsp
salt
1/4 c
shredded velveeta
2 Tbsp
crisco
1/2 c
milk

Directions Step-By-Step

1
Melt Crisco in top of double boiler. Add green pepper & onion. Cook until tender. Blend in flour, dry mustard, accent, milk & Velveeta. Cook, stirring until Velveeta is melted. Add crabmeat, tomatoes, worchestershire & salt. Pour into 2 qt. casserole.
2
Cheese Biscuit Topping: Sift together flour, baking powder & salt. Add Velveeta & cut in Crisco until mixture resembles coarse meal. Add milk & mix until flour is dampened. Drop by rounded teaspoonfuls on top of cobbler. Bake @ 450 degrees for 15-20 minutes.

About this Recipe

Course/Dish: Fish, Seafood