Crabmeat Cobbler

Crabmeat Cobbler Recipe

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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.

Rating:

★★★★★ 1 vote

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

How to Make Crabmeat Cobbler

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.

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About Crabmeat Cobbler

Course/Dish: Fish, Seafood




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