Memories are made of hot crab salad

Recipe Finder

September 25, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

"Somewhere in Baltimore," writes Helen Streaker of Ellicott City, "my sister, who now lives in Virginia, ate a hot crab salad and she wants the recipe."

A response, chef Gilles Syglowsky's choice, came from Eha L. Schuetz of Baltimore.

Schuetz's hot crab salad

Serves 6 to 8 people

1/2 cup celery, chopped

1/4 cup green pepper, chopped

1 tablespoon scallions, chopped

1 tablespoon lemon juice

1/3 cup mayonnaise

1 teaspoon Worcestershire sauce

dash of red pepper

dash of ground nutmeg

1/4 teaspoon salt

2 tablespoons melted butter

1 hard-boiled egg, chopped

1 pound crab meat, picked over

Heat oven to 350 degrees.

Mix thoroughly all ingredients, except crab, then gently fold in the crab meat. Spoon into a lightly greased pie pan or a decorative oven-proof bowl. Sprinkle with bread crumbs and dot with 1 tablespoon cold butter.

Bake about 10 to 12 minutes until heated through. Serve with steamed asparagus and tomato slices.

Good and bitter

A recipe request from Angela M. McMullen of Baltimore was for a "bitter chocolate icing like the one my grandmother made years ago. It was hard and not sweet at all."

Ann Albrecht of Annapolis sent in the chef's choice. She noted that her recipe was her mother's favorite. "It does not make a thick icing, but it is dense and flavorful so a little goes a long way. It will seem runny when put on the cake, but if the cake is properly cooled it will set up quickly. If it puddles at the base of the cake, just reapply it to the top or sides. It makes enough to ice a 3-layer, 9-inch cake top and sides."

Mother's dark chocolate icing

4 squares (4 ounces) unsweetened chocolate

4 tablespoons butter or margarine

1 teaspoon vanilla

7 tablespoons milk

2 cups confectioners sugar

1/8 teaspoon, or less, salt.

Melt chocolate and butter together (microwave, if desired). Heat the milk in another bowl, but do not boil. Add sugar to hot milk and mix until smooth and silky either by hand or with a mixer.

Combine the chocolate/butter mixture and the milk/sugar mixture, add salt and vanilla and mix by hand or mixer until very smooth and silky, several minutes. Do not be afraid of over-beating it.

Chef Syglowski advises that you use butter, not margarine, and warns against exceeding 127 degrees when melting chocolate.

Recipe requests

La Verna Zeeb of Sioux Falls, S.D., seeks a recipe for ice cream using instant pudding.

Mrs H. Barbur of Bethesda wants a memory. She remembers "about 30 or 40 years ago when my mother introduced me to a vegetable salad sandwich on wheat at the Hochschild Kohn's lunch counter, now closed. It had tiny chopped vegetables including peas."

Chef 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: 9/25/96

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