Crab dip, blueberry cake help make parties perfect

Recipe Finder

December 17, 1997|By Ellen Hawks | Ellen Hawks,Sun Staff

Add sour-cream blueberry cake and hot crab dip to your list of tasty treats. Whenever you prepare them, they'll be sure to please.

Ms. S. Veale asked for a crab dip "that is served warm and has a creamy base with large lumps of crab meat." She said she had enjoyed such a dish at Gibby's restaurant and at the Maryland Club.

Kay Bauer of White Marsh sent the recipe that was chosen by tester Laura Reiley. Bauer said she makes the dip for parties and "it is very good."

The blueberry cake was the request of N. Shipley of Baltimore. The selected recipe came from Sylvia S. Wilson of Auburn, N.Y., who wrote, "I have made this cake for several years for a family reunion and it is requested repeatedly."

Bauer's hot crab dip

Makes about 4 cups

2 (8-ounce) packages cream cheese, at room temperature

1 cup sour cream

1 1/2 teaspoons dry mustard

2 to 3 teaspoons Worcestershire sauce

3 shakes garlic salt

juice of 1/2 lemon

1/4 teaspoon Old Bay seasoning

3 tablespoons mayonnaise

1 pound crab meat, picked for shells

1/2 cup grated Parmesan cheese

sprinkle of paprika

Whip cream cheese. Add remaining ingredients, except the Parmesan and paprika, and blend. Top with the cheese and a sprinkle of paprika. Bake at 350 degrees until lightly browned and bubbly, about 20 minutes.

"The dish is very rich and the flavors marry nicely. I served it on hot baguette slices," says tester Reiley.

Wilson's Sour-Cream Blueberry Cake

Serves 12

1/2 cup soft butter or margarine

1 cup sugar

3 eggs

2 cups sifted all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup dairy sour cream

1 teaspoon vanilla

1 teaspoon ground cardamom (optional)

2 cups blueberries

1/2 cup brown sugar

Cream butter and sugar; add eggs one at a time, beating well after each addition. Sift flour, baking powder, baking soda and salt together. Add this flour mixture gradually to the egg mixture, alternating with sour cream. End with the flour mixture. Stir in vanilla and cardamom. Fold in 1 cup blueberries. Pour half the batter into a well-greased and floured pan, 9-by-13-by-2 inches. Cover with remaining blueberries. Sprinkle with brown sugar. Top with remaining batter. Bake at 325 degrees for 50 to 60 minutes, or until tester comes out clean. Cool slightly and slice.

"This is a delicious coffee cake. The blueberries and sour cream keep it moist and prevent the cake from being overly sweet," says tester Reiley.

Recipe requests

* Jane Willcox of Baltimore writes: "Please help me find a recipe for oyster pot pie. I have searched every cookbook for months and have been unable to find one. ...[This] would be a great winter supper."

* Marianne V. Hughes of Baltimore writes that she would "love to have the recipe for the sugar cookies that Otterbein Bakery made. They used to have a small bakery shop off Northern Parkway that has been closed. The cookie is not very sweet and could be flavored with butter or almond. They were addictive. I know they sold them at various locations of drug stores and grocers."

If you are looking for a recipe or can answer a request for a long-gone recipe, 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: 12/17/97

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