Crabmeat Cobbler Recipes

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HOT CRABMEAT COBBLER



Hot Crabmeat Cobbler image

(must try this!) I found this recipe hidden in my mother's recipes and will be making it for her. She loves, but rarely has, crabmeat. This sounded like the best, unique crabmeat meal I have seen! Hope you think so too!

Provided by OceanIvy

Categories     Crab

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 cup boned crabmeat
1 1/2 cups drained tomatoes
1/2 cup butter
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1/2 enriched flour
1 teaspoon dry mustard
1/2 teaspoon msg
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
1 cup American cheese, shredded
1 cup sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
1/4 shredded American cheese
1/2 cup milk
1 cup milk

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.

Nutrition Facts : Calories 309, Fat 22.3, SaturatedFat 12.2, Cholesterol 49.2, Sodium 669.4, Carbohydrate 23.4, Fiber 1.6, Sugar 2.4, Protein 5.1

CRABMEAT COBBLER



Crabmeat Cobbler image

This recipe came from an Old Pillsbury Bakeoff Booklet. I grew up having this on special occasions. VERY rich; serve with a simple side dish such as a plain salad.

Provided by tanis thomas @pieangel

Categories     Fish

Number Of Ingredients 19

1/2 cup(s) crisco
1/2 cup(s) chopped green pepper
1/2 cup(s) chopped onion
1/2 cup(s) flour
1 teaspoon(s) dry mustard
1/2 teaspoon(s) accent
1 cup(s) milk
1 cup(s) shredded velveeta
1 can(s) lump crab meat
1-#2 can(s) tomatoes, drained
2 teaspoon(s) worcestershire sauce
1 teaspoon(s) salt
- cheese bisquit topping
1 cup(s) flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/4 cup(s) shredded velveeta
2 tablespoon(s) crisco
1/2 cup(s) milk

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.

CAJUN CRABMEAT AU GRATIN



Cajun Crabmeat Au Gratin image

Growing up in Louisiana, we were raised on Seafood. This Authentic Southern Crab dish is a favorite in my family.

Provided by Dennis Morazan

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h20m

Yield 8

Number Of Ingredients 15

2 egg yolks
12 fluid ounces heavy cream
¼ cup butter
1 large yellow onion, minced
1 stalk celery, minced
1 ½ teaspoons salt
½ teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon Creole seasoning
¼ cup all-purpose flour
½ cup shredded Cheddar cheese
½ cup shredded American cheese
1 pound cooked crabmeat
1 cup shredded sharp Cheddar cheese
1 bunch green onions

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
  • Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
  • Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish.
  • Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 9.9 g, Cholesterol 212.2 mg, Fat 37.6 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 22.9 g, Sodium 1166.7 mg, Sugar 1.9 g

CRAB BRUNCH CASSEROLE



Crab Brunch Casserole image

A delicious casserole - elegant enough for a Sunday brunch!

Provided by DOREENB

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h15m

Yield 8

Number Of Ingredients 9

2 eggs, beaten
2 cups milk
2 cups seasoned croutons
8 ounces shredded Cheddar cheese
1 tablespoon dried minced onion
1 tablespoon dried parsley
1 pound fresh crabmeat
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
  • In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season with salt and pepper. Spoon into the prepared baking dish, and sprinkle with Parmesan cheese.
  • Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 10.7 g, Cholesterol 118.1 mg, Fat 15.1 g, Fiber 0.6 g, Protein 22.9 g, SaturatedFat 8.3 g, Sodium 606.9 mg, Sugar 3.7 g

THE BEST CRAB CAKES



The Best Crab Cakes image

When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h10m

Yield 8 crab cakes

Number Of Ingredients 15

2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
1 1/2 cups panko
1/2 cup mayonnaise
1/4 cup chopped chives
1 tablespoon Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Juice and zest of 1 lemon, plus more lemon wedges for serving
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup mayonnaise
1/2 cup chopped dill pickles (about 2 whole pickles)
1 tablespoon capers, chopped
1 tablespoon minced chives
Juice and zest of 1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
  • Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
  • Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
  • Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
  • Serve the crab cakes with the tartar sauce and lemon wedges.

LIZZY'S CRABAPPLE CRISP



Lizzy's Crabapple Crisp image

This recipe is from Lizzy a fabulous cook in the Northern Canadian farming community who has the most amazing crab apple trees!

Provided by oilpatchjo

Categories     Dessert

Time 1h34m

Yield 1 crisp, 12-16 serving(s)

Number Of Ingredients 10

1 cup sugar
6 cups crabapples
1/4-1/2 cup water
1 1/2 teaspoons cinnamon
1 cup oats (rolled)
1/3 cup flour
1/3 cup brown sugar (packed)
1/3 cup honey
1/2 teaspoon salt
1/3 cup butter (melted)

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.

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