Crabmeat Cobbler Recipe
Ingredients
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Butter | 1/4 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| Dry mustard | 1 Teaspoon | |
| Tomatoes | 1 pound | |
| Worcestershire sauce | 1 Tablespoon | |
| 6-ounce package frozen crabmeat, partially thawed | ||
| American Cheese | 1 Cup (16 tbs), shredded | |
| Cooking sherry | 1/4 Cup (16 tbs) | |
| Poppy seed | 1 Teaspoon | |
| Biscuit Topping | ||
| 1 cup Pillsbury's Best All Purpose Flour | ||
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| American Cheese | 1/2 Cup (16 tbs), shredded | |
| Milk | 1/2 Cup (16 tbs) | |
| Cooking oil | 2 Tablespoon | |
Directions
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
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
Chef
