- 6
- 30 mins
Ingredients
- Ingredients
- 1 1/2 cup flour, divided
- 1 tsp salt, divided
- 2 tsp baking powder
- 1 1/4 cup shredded Swiss cheese, divided
- 2 tbsp plus 1/2 cup butter, divided
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1 tsp dry mustard
- 1 1/2 cup milk, divided
- 1 (8 oz.) pkg. imitation crabmeat
- 1/2 cup chopped Roma tomatoes
- 2 tsp Worcestershire sauce
- Read more: http://www.motherearthnews.com/real-food/swiss-crabmeat-bake-recipe-zerz1411zfea.aspx#ixzz3JHQQnT1o
Preparation
Step 1
Preparation
In a medium bowl, combine 1 cup flour, 1/2 teaspoon salt and baking powder. Stir in 1/4 cup Swiss cheese. With a pastry blender or two knives, cut in 2 tablespoons butter until mixture is crumbly; reserve for later use.
On the Stove and in the Oven
Preheat oven to 400 degrees Fahrenheit. Meanwhile, place skillet on stovetop over medium heat and melt remaining 1/2 cup butter. Add bell pepper and onion; saute until tender. Gradually blend in remaining 1/2 cup flour, dry mustard, 1 cup milk and remaining 1 cup of cheese Reduce heat to low and cook until cheese melts, stirring constantly. Add crabmeat, tomatoes, and Worcestershire sauce; cook and stir until mixture is hot. Spread evenly in skillet and remove from heat.
To reserved flour mixture, add remaining 1/2 cup milk and stir until dough forms. Drop dough by small spoonfuls over hot crab mixture, like a cobbler topping. transfer skillet to center rack in oven and bake uncovered about 25 minutes or until topping is golden brown and no longer doughy. let cool slightly before serving. Serve promptly.
Over the Fire (About 24 hot coals)
Arrange about 1/2 hot coals in cooking ring underneath Dutch oven. melt butter in pot. Add bell pepper and onion; saute until tender. Blend in remaining 1/2 cup flour, dry mustard, 1 cup milk and remaining 1 cup cheese. Remove about 4 hot coals from cooking ring to reduce heat; cook mixture until cheese melts, stirring constantly. Add crabmeat, tomatoes and Worcestershire sauce; cook and stir until mixture is hot.
To reserve flour mixture, add remaining half cup milk and stir it until dough forms. Drop dough by small spoonfuls over hot crab mixture, like a cobbler topping. Cover pot and place remaining hot coals on lid. cook for 20 to 30 minutes or until topping is golden brown and no longer doughy. Rotate pot and lid twice during cooking and adjust the number of coals on top and bottom for even cooking. Let cool slightly before serving. Serve promptly. Serves 6.
Read more: http://www.motherearthnews.com/real-food/swiss-crabmeat-bake-recipe-zerz1411zfea.aspx#ixzz3JHQUE8aM