Marti in AL, I'm sending a recipe I got from a friend quite a few years ago. I think it would make a good casserole using your crabmeat. It's good with any kind of seafood. I love crabmeat, especially King crab, but it's not too available here in Indiana. :) I'm sending the recipe just as my friend gave it to me.

Fish Cobbler
1/4 C diced celery
1/2 T finely chopped onion
3 T flour
1 C crabmeat, or whatever
3 T butter
1 1/2 C milk
1 (5 3/4 oz) shrimp
1/2 t pimiento
salt & pepper

Saute celery and onion in butter until softened. Blend in flour and add milk gradually. Stir constantly over medium heat until thickened. Add crabmeat, shrimp or whatever fish you are using, along with seasonings and pimiento. Pour into a butter greased 4 cup casserole dish.

Crust
1 C flour
1/2 t salt
1/4 C shortening
1 t baking powder
3/8 C milk (approx)

Mix the dough for topping. Knead until light and roll to about 1/3 inch thickness. Place over casserole dish and cut to fit. Cut a few slits in the dough. Bake at 450? for 20-30 minutes until crust is brown and filling is bubbling.

Barb in De, I made your sausage and rice casserole yesterday. It was a hit with my DH. I thought he was going to eat the whole thing! I did cook it in the crockpot but cooked the rice first. I don't remember if it was you or someone else who helped me adapt it for a crockpot but it worked very well. I cooked it for about 4 hours as suggested.
Doris, S. Indiana

http://www.nancyskitchen.com