Chesapeake Bay Crab Cobbler

Chesapeake Bay Crab Cobbler

Chesapeake Bay Crab Cobbler


½ cup chopped green pepper

1 tablespoon Worcestershire Sauce

¼ cup cooking sherry

½ cup chopped onion

1 pound backfin crabmeat, cleaned

1 teaspoon poppy seed

¼ cup margarine

¼ cup flour

1 cup grated American cheese

1 teaspoon dry mustard

1 can (1 pound) tomatoes


Sauté green pepper and onion in margarine in saucepan until tender. Blend in flour and dry mustard. Gradually stir in tomatoes and Worcestershire sauce.

Cook over medium heat until mixture boils and thickens. Add crabmeat; simmer, covered, for 10 minutes.

Stir in cheese and sherry. Pour into a greased 1 ½-quart casserole.

Drop Biscuit Topping by teaspoonfuls on crabmeat mixture. Sprinkle with poppy seed.

Bake at 325 degrees F. for 15 to 20 minutes.

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