Chesapeake Bay Crab Cobbler

Chesapeake Bay Crab Cobbler

Ingredients:

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


Directions:

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.

Creamy Crab Fondue

Creamy Crab Fondue

Ingredients:

6 slices buttered white bread

1 ½ cups milk

1 pound jumbo lump crabmeat, cleaned

2 eggs, slightly beaten

1/8 teaspoon salt

½ small onion, grated

½ cup shredded Cheddar cheese

2 tablespoons minced green pepper

1 can cream of mushroom soup

¼ cup mayonnaise

Directions:

Cut 3 slices of bread into ½-inch cubes and spread over the bottom of a buttered 8-inch square baking dish. Combine crab, onion, green pepper, and mayonnaise; spread over bread cubes. 

Cut the remaining 3 slices of bread into ½-inch cubes and sprinkle over crab mixture. Combine milk, eggs, and salt with a fork. Pour over mixture in baking dish. Sprinkle with cheese. 

Cover and refrigerate 8 hours or overnight. Uncover and bake in a preheated 300 degree oven for 1 hour. Heat mushroom soup in a saucepan. Cut baked fondue into squares and serve with mushroom sauce.