crabmeat cobbler
(1 RATING)
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.
No Image
prep time
45 Min
cook time
20 Min
method
---
yield
4 serving(s)
Ingredients
- 1/2 cup crisco
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 1/2 cup flour
- 1 teaspoon dry mustard
- 1/2 teaspoon accent
- 1 cup milk
- 1 cup shredded velveeta
- 1 can lump crab meat
- 1-#2 can tomatoes, drained
- 2 teaspoons worcestershire sauce
- 1 teaspoon salt
- - cheese bisquit topping
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup shredded velveeta
- 2 tablespoons crisco
- 1/2 cup milk
How To Make crabmeat cobbler
-
Step 1Melt 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.
-
Step 2Cheese 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes