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Maine Crabmeat Cobbler Melt: 1/2 c. butter in top of double boiler Add: 1/2 c. chopped green pepper (1 med.) and 1/2 c. chopped onion (1 med.) Cook over boiling water until tender, about 10 minutes. Blend in: 1/2 c. sifted Pillsbury all-purpose flour 1 tsp. dry mustard 1/2 tsp. monosodium glutamate 1 c. milk 1 c. shredded American cheese Cook, stirring constantly, until very thick. Add: 1 c. (6 1/2 oz. can) crabmeat, boned 1 1/2 c. drained tomatoes (No. 2 can) 2 tsp. Worcestershire sauce 1/2 tsp. salt Blend thoroughly. Pour into 2 quart casserole dish. Cheese Biscuit Topping: Sift together: 1 cup flour, 2 teaspoons double acting baking powder and 1/2 teaspoon salt into mixing bowl. Add 1/4 cup shredded American cheese. Cut in 2 tablespoons shortening until particles are fine. Add 1/2 cup milk. Mix only until all particles are moistened. Drop by rounded teaspoonfuls on top of hot crabmeat mixture. Bake in hot oven (450 degrees) 20-25 minutes. Serves 6 to 8 people.