For a double lure to dinner, serve crab-stuffed chicken

Recipe Finder

March 27, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Some dishes just have it all, and this chicken with crab meat is one of them. Add a little cream puff goodie for dessert and no one will be late for dinner.

Chicken stuffed with crab meat was the recipe requested by Becky Koning of Pope Air Force Base, N.C.

She wrote that she lost the recipe and her husband really enjoyed it. Although she says she has been forgiven for losing it, "it would be nice to find it and make amends."

Her response came from Eha Schuetz of Baltimore, whose recipe came from the Baltimore Gas & Electric Co.'s Maryland Classics collection. "I knew where to find this fabulous recipe," she wrote.


Chicken breasts Chesapeake Bay

Serves 8 to 10

10 chicken breast halves, boned

1 tablespoon chopped pimiento

1/2 teaspoon dry mustard

1/2 teaspoon Worcestershire sauce

2 tablespoons chopped parsley

1/2 teaspoon salt

1/4 teaspoon white pepper

6 saltine crackers, crushed

1 egg, beaten

2 tablespoons mayonnaise

1 pound crab meat, preferably backfin

1/3 cup butter or margarine melted

1/4 teaspoon paprika

Heat oven to 375 degrees.

Pound chicken breasts, skin side down, to 1/4 -inch thickness, set aside. In a small bowl, combine next nine ingredients and mix well. Gently fold in crab meat, avoiding breaking lumps. Place 1/4 cup of the crab mixture in center of pounded side of breast. Fold ends up and over crab mixture, forming an oval. Secure with skewers or wooden toothpicks. Place breasts, seam side down, in a greased 13-by-9-by-2-inch baking dish. Combine butter or margarine and paprika; brush breasts with half of the mixture. Bake, covered for 35 minutes. Uncover and bake 25 minutes longer or until lightly browned. Baste frequently with pan drippings and remaining butter mixture.

All puffed up

Cream-puff shells was the request of Mrs. John Wolf of Baltimore and her answer came from Frank Fahey, also of Baltimore, who wrote that he is now retired from the federal government after 29 years and finds time to really enjoy cooking and trying new recipes and many of his late mother's. He responded with a recipe, which he says he has used for many years, and an easy filling.

Frank's cream puffs

Makes about 19 cream puffs

1/2 cup butter or margarine

1 cup water

1 cup sifted all-purpose flour

1/4 teaspoon salt

4 eggs

Will require 450-degree oven.

Bring water to boil and add butter to melt. Add flour and salt all at once and stir vigorously. Continue to heat over low flame stirring constantly until mixture forms a ball that does not separate. Remove from heat and allow to cool for about 20 minutes. Add eggs, one at a time, beating vigorously until the mixture is smooth.

Drop dough by heaping tablespoons, 3 inches apart onto a greased cookie sheet. Bake in 450-degree oven for 15 minutes then lower temperature to 325 degrees and bake 25 minutes more. Remove cream puffs from oven. With a sharp knife remove top 1/3 of each cream puff and return both parts to turned-off oven for about 20 minutes to allow to dry out. Cool on rack.

For a quick filling, fill cooled shells with instant vanilla pudding, replace tops and sprinkle lightly with confectioners' sugar.


In the Recipe Finder columns for March 13 and March 20, an incorrect amount of yeast was listed for Hunter's yeast doughnuts on the 13th and for Hutzler's cheese bread on the 20th. The correct amount of yeast in a package of dry yeast is 1/4 ounce.

Recipe requests

Paula Moore of Owensboro, Ky., writes that she would like "a recipe to make biscotti, similar to La Piccolina's Pecanette Shortbread Crisps made by the La Piccolina Co. in Georgia."

Deanna Lanham Kaminski of Owensboro, Ky., seeks a hot yeast roll made with Quaker instant grits that she remembers from 20 to 25 years ago. "It had a marvelous texture and was from a cooking school held at a local county high school. I tried the company, the local extension office and they have no knowledge of the recipe. Can you help?"

Chef Gilles Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 3/27/96

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