My Leader Yummy – A Quick Shoemaker, Crab Gratin Spread | Receipts

Thanksgiving may be over, but more holiday dinners are just around the corner. These dinners usually call for a home baked or more turkey, dressing, and pumpkin pie.

Over the years, however, a few changes have crept into the holiday dinner menus. For example, an appetizer can be added, and while desserts are a must to finish off the big meal, it can be as easy as a delicious fruit cobbler.

This A Quick Cobbler recipe is so quick and easy to prepare that it will give you plenty of time to whip up the crab spread appetizer au gratin. Serve it with your favorite crackers, and this appetizer and dessert will make your special feast one to remember!


2 bags (10 ounces) frozen strawberries, thawed

1 1/2 cups sugar, divided

1 1/2 cups flour, divided

1 stick of butter (1/2 cup)

2 eggs, beaten

1 teaspoon of vanilla

Place the strawberries in a lightly greased 9 x 12-inch baking dish. Sprinkle 1/2 cup of sugar and 1/2 cup of flour over the fruit.

In a small saucepan, melt 1 stick of butter. Remove from the heat and stir in the beaten eggs, 1 cup of sugar, 1 cup of flour and the vanilla. Mix well. Pour evenly over the fruit.

Bake at 350 degrees for 35-45 minutes or until the cobbler’s dough is golden and a toothpick inserted into the cobbler comes out clean. Makes 8 servings.

Note: Peaches, blueberries or other fruits may be substituted. You can also add a dollop of whipped topping when serving.


2 tbsp plus 1 tsp butter, divided

3 tablespoons all-purpose flour

1/2 teaspoon of salt

1/8 teaspoon paprika

1/2 cup half and half

1/2 cup of milk

1/4 cup chicken broth

1 can (6 ounces) crab meat, drained, crumbled and without cartilage

1 can (4 ounces) mushroom stems and pieces, drained and chopped

1 1/2 teaspoons chopped chives

1/2 cup grated cheddar cheese

1 tablespoon of dry breadcrumbs

Assorted crackers

In a saucepan, melt 2 tablespoons of butter. Stir in flour, salt and paprika until smooth. Gradually add half and half, milk and broth. Bring to a boil, then cook, stirring, for an additional 1 to 2 minutes, or until thickened.

Stir in crab, mushrooms and chives; heat through. Stir in cheese until melted.

Transfer to a greased 1 liter shallow baking dish. Melt the remaining butter; toss with the breadcrumbs. Sprinkle over the crab mixture.

Bake, uncovered, at 400 degrees for 15-20 minutes or until bubbly. Leave to rest for 5 minutes. Serve with your favorite crackers. Makes about 2 cups.

Brotherton offers website readers one stellar recipe per week in the “My Yummy Chef” feature. Looking for a recipe you can’t find? Email me at [email protected] and I’ll see if I have it.

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