Crabmeat Cobbler a.k.a. Crabmeat Au Gratin
2012-11-03- Course: Main Dishes
- Yield : 6
- Servings : 6
- Prep Time : 30m
- Cook Time : 40m
- Ready In : 1:10 h
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This was an interesting recipe for Maw-Maw. It was the 1st time that the word “cobbler” was used in a crabmeat recipe. In reviewing the recipe and the ingredients, one of the differences was the tomatoes. Another interesting ingredient was the Accent; Accent is a brand name for MSG. MSG is technically a flavor enhancer it activates the taste buds making them more receptive to flavor. Because it is a salt many people avoid using MSG. MSG is an optional ingredient in this recipe; however you may need to adjust the “salt to taste”.
Ingredients
- 1/2 cup shortening
- 1 small green pepper chopped
- 1 medium onion chopped
- 1/2 cup sifted flour
- 1 tsp dry mustard
- 1/2 tsp Accent optional
- 1 cup whole milk or Half n Half (for richer flavor)
- 1 cup shredded cheddar cheese
- 1 cup crabmeat
- 1 No. 2 can tomatoes drained
- 2 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp red pepper
Directions
Step 1
Melt shortening in top of double boiler or heavy pan; add green pepper and onion; Cook for about 10 minutes.
Step 2
Blend in flour, mustard, Accent, milk and cheese; cook stirring constantly until cheese is melted and mixture is very thick. Add crabmeat, tomatoes, Worcestershire sauce and salt; pour into 2 quart casserole; season to taste.
Step 3
Place in a 375° oven and bake for 20 to 25 minutes or until the top is golden brown.
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