• September 09, 2020
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Now I know most of you are familiar with fruit cobblers, but I wanted to share with you this recipe my husband came up with for a savory crabmeat cobbler. This is a great, easy summertime supper to serve with tomato salad and hot French bread.

Crabmeat cobbler

Makes 4 servings

  • 4 tablespoons butter
  • ½ cup chopped green onions
  • ½ cup chopped celery
  • ¼ cup chopped pimentos
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 2 tablespoons fresh lemon juice
  • Salt and cayenne to taste
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 8 flaky refrigerator biscuits
  • ¼ cup grated aged white cheddar

Preheat the oven to 400 degrees.

Melt the butter in a medium-size saucepan over medium heat. Add the green onions, celery and pimentos and cook, stirring, until the vegetables are just soft, about 6 minutes. Blend in the flour.

Slowly add the milk, stirring constantly, until the mixture is thick and creamy.

Add the lemon juice and season with salt and cayenne. Gently stir in the crabmeat. Spoon the mixture into a lightly greased oval baking dish. Arrange the biscuits over the mixture and bake until they are golden brown, 10 to 12 minutes. Remove from the oven and sprinkle with the grated cheese. Let sit for a few minutes while the cheese melts. Serve warm.

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