Crab Cake Bake

I received a new cook book for Christmas. When I was at work, I got a text asking what I wanted for dinner. I had mentioned crab cakes a couple weeks back and said I couldn't wait to go back to Ocean City and have some real ones, not the cheap kind you get at Red Lobster. So I come home and find 2 dishes in the works. We'll get to the second one later.

The following recipe is from the book Cast Iron Cooking Inside and Out. The book is great because every recipe has directions for cooking at home or over a campfire.

1 C flour ½ C flour ½ tsp salt (2) 2 tsp baking powder 1 C shredded Swiss cheese ¼ C shredded Swiss cheese ½ C butter 2 Tsp butter 1 tsp dry mustard 1 C milk ½ C milk 8 oz crab meat 2 tsp Worcestershire sauce ½ C chopped green pepper ½ C chopped onion ½ C chopped Roma tomatoes

Now since I can't stand the texture of cooked onions and peppers, we altered the recipe a little. We used a little finely diced onion and pepper, which basically cooked away as it sautéed. Also, we couldn't find 8 oz of crab meat, so we got 2 6 oz packs (12 total). We also used more butter.

In medium bowl, combine 1 C flour, ½ tsp salt, ½ tap baking powder. Stir in ¼ C Swiss cheese. Using pastry blender or 2 knives, cut in 2 Tsp butter until mixture is crumbly. Save for later.

Preheat oven to 400°. Place 10" skillet on stovetop over medium heat. Melt ½ C butter. Add ½ C pepper and ½ C onion; sauté until tender. Gradually blend in ½ C flour, dry mustard 1 C milk and 1 C cheese. reduce heat to low and cook until cheese melts, stirring constantly. Add crabmeat, tomatoes and Worcestershire sauce. Cook until mixture is hot. Spread evenly in skillet and remove from heat. Take mixture in bowl (saved for later) and add ½ C milk and stir until dough forms. I had a partial stick of butter to use up, so we chopped ¼ stick into small pieces and added to dough mixture. Drop dough by small spoonfuls over crab mixture, like a cobbler topping. This reminded me of almost like a biscuit over the crabcake. Transfer skillet to center rack in oven and bake uncovered for 25 minutes or until topping is golden brown and no longer doughy. Let cool slightly before serving.

Here's the end result.