Swiss Crabmeat Bake Recipe

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Try this Swiss Crabmeat Bake Recipe for your next party. This warm seafood dish is an appetizer your family and friends will truly appreciate.

Photo courtesy of Fox Chapel Publishing

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The "Dutch Oven and Cast Iron Cooking" book by Peg Couch features a Swiss Crabmeat Bake Recipe that is perfect as an appetizer or for potluck meals.

Photo courtesy of Fox Chapel Publishing

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20 to 30 minutes COOK TIME

6 servings SERVINGS

Directions

• 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.

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  More from Dutch Oven and Cast Iron Cooking:

  • Filled Pancake Roll-Ups Recipe • Camper's Focaccia Bread Recipe

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  Reprinted with permission from Dutch Oven and Cast Iron Cooking by Peg Couch and published by Fox Chapel Publishing, 2013. Buy this book from our store: Dutch Oven and Cast Iron Cooking.

Dutch Oven and Cast Iron Cooking by Peg Couch (Fox Chapel Publishing, 2013) offers complete instructions for using the classic Dutch oven to bake, simmer or roast your way to delicious food. This delightful book provides 50 recipes for breakfast, breads, main dishes, side dishes and desserts. This excerpt showcases the Swiss Crabmeat Bake Recipe from the book.

You can purchase this book from the MOTHER EARTH NEWS store: Dutch Oven and Cast Iron Cooking.