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Crabmeat Cobbler Recipe
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Canned tomatoes||1 Pound (1 Can)|
|Worcestershire sauce||1 Tablespoon|
|Frozen crabmeat||6 Ounce, partially thawed (1 Package)|
|Cooking sherry||1⁄4 Cup (4 tbs)|
|Poppy seed||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs) (Pillsbury Best)|
|Baking powder||2 Teaspoon|
|Shredded american cheese||1⁄2 Cup (8 tbs) (For Biscuit Topping)|
|Milk||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Tablespoon|
Serving size: Complete recipe
Calories 1967 Calories from Fat 905
% Daily Value*
Total Fat 103 g158.9%
Saturated Fat 46.9 g234.7%
Trans Fat 0 g
Cholesterol 187.2 mg
Sodium 3709.2 mg154.5%
Total Carbohydrates 184 g61.3%
Dietary Fiber 16.4 g65.6%
Sugars 13.6 g
Protein 82 g164.5%
Vitamin A 104.6% Vitamin C 173.3%
Calcium 186.3% Iron 92.6%
*Based on a 2000 Calorie diet
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