I was breezing through some vintage cookbooks the other day and had a hankering for something made with crab meat. I LOVE crab meat. It did not take me long to find a plethora of ideas from this 1970's cookbook titled The Panhellenic Cookbook Casseroles.
It came to me via the loss of one of my mothers dear friends who passed away recently along with a few other gems. Not being a sorority girl, I had no idea what so ever what the word panhellenic meant, but it soon became apparent it had something to do with sororities as each recipe ended with the name of the contributor and the sorority they were part of.
There are at least 30 or more crab meat casserole recipes to choose from. They must have been very popular in the late 60's and early 70's. I chose a recipe called:
Crab Meat Cobbler
1/2 cup butter
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup sifted flour
1 tsp dry mustard
1/2 tsp Accent (I left this out)
1 cup milk 1cup shredded American Cheese (I used Swiss cheese)
1 cup very best quality crab meat
2 tsp Worcestershire sauce
1 cup cherry tomatoes
1/2 tsp salt
Biscuit dough (I used Bisquick)
Melt butter in heavy pan or over double boiler and add green pepper and onion. Cook until tender. Blend in flour, mustard, milk and cheese. Cook stirring constantly on low heat until cheese is melted and mixture is thick. Add crab meat, Worcestershire sauce and salt; blend thoroughly. Pour into 2 quart casserole and top with tomatoes. Spoon biscuit dough in mounds evenly over top. Bake at 450 degrees for 20-30 minutes or until bubbly and biscuits are golden brown. 6 servings.
This recipe was added by Patricia Reno Neff (Mrs. George)
Kappa Delta (Sigma Chi) Alum. Past President
****I just did a white pages search in Missoula for George Neff and found a listing for a gentleman 95 years old who has a relative listed as Patricia, although from the records it appears she may have passed away.
This dish was so delicious it made me want to open a restaurant just to serve it. Maybe I could call the restaurant "Crab One Way". Truly it does not seem like I could ever grow tired of eating this, although my heart and arteries would not appreciate it.