Crabmeat Cobbler a.k.a. Crabmeat Au Gratin

  • 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”.


  • 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


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.

If not using Accent you may need to add additional salt.

Step 3

Place in a 375° oven and bake for 20 to 25 minutes or until the top is golden brown.

Recipe Type: ,


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