Crab Cobbler Recipes

HOT CRABMEAT COBBLER

Steps:

• Heat oven to 450°F.
• Melt butter on top of double broiler, add in onion and green pepper.
• Cook over boiling water until tender--approximately 10 minutes.
• Blend in the mustard, flour, msg, milk, and cheese.
• Stir constantly until cheese has melted and mixture has thickened.
• Add crabmeat, tomatoes, Worcestershire, and salt.
• Blend, combining thoroughly.
• Pour mixture into 2 quart casserole dish.
• In bowl, sift in flour, baking powder, salt, and cheese.
• Cut in the shortening until particles are fine.
• Add the milk.
• Mix only until flour has moistened.
• Drop by rounded teaspoons over hot crabmeat mix.
• Bake 20-25 minutes.

CRABMEAT COBBLER

Steps:

• 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.
• 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.

LIZZY'S CRABAPPLE CRISP

Steps:

• Slice the crab apples with skin on.
• Add sugar and cinnamon to crab apples set aside.
• Combine the 6 ingredients for crust use any depth pan you want it will just increase the cooking time.
• Put your crab apples into pan with your water use the 1/2 cup water if your pan is a deep dish. Then top with your crumb topping completely.
• Bake at 375 for 15 minutes then 350 for 40 minutes.
• If using a glass dish bake at 350 for 15 minutes then 325 40 - 50 minutes until golden and the edges are slightly crispy.