Woman wants crab dish like one at Haussner's

Recipe Finder

April 04, 2001|By Ellen Hawks | Ellen Hawks,SUN STAFF

Mildred P. Herbert of Sykesville requested Haussner's restaurant's recipe for imperial crab. "Many of us were not fortunate to visit one last time." Deborah L. Hiteshew of Baltimore responded with a recipe. She wrote: "I copied it from The Sun in the '80s and have since passed it on to many friends."

Haussner's Crab Imperial

Serves 6 as an appetizer

1 pound crab meat

2 slices white bread

2 eggs, beaten

4 tablespoons mayonnaise

1 teaspoon prepared mustard

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon Worcestershire sauce

1/2 teaspoon chopped parsley

White Sauce (see recipe below)

1/2 teaspoon paprika

Pick crab meat carefully to remove any shells without breaking up lumps. Cut bread into cubes, discarding crust.

Combine eggs, mayonnaise, mustard, salt, pepper and Worcestershire in a medium bowl. Add bread and parsley. Fold in crab meat carefully to prevent breaking. Spoon into individual dishes. Top each with 1/2 teaspoon White Sauce. Sprinkle with paprika. Bake in a preheated 350-degree oven for 15-20 minutes.

White Sauce

1 cup milk

2 tablespoons butter

2 tablespoons flour

pinch of salt

Heat milk in a small saucepan. In another saucepan, combine butter, flour and salt and cook, stirring over medium heat. Do not cover. Add hot milk in a stream, stirring constantly until mixture is smooth and thick.

Tester Laura Reiley's comments: "Although blue crab works best for this recipe, the flavor of Dungeness crab also works nicely. Use soft white bread rather than anything fancy.

"I wasn't sure which kind of dishes to use for baking, so I used six small, heavy ceramic ramekins, which worked well. I would suggest broiling these at the end of the baking time to lightly brown the tops."

Recipe requests

* Grayling Purnell of Cresaptown wants a recipe for a candy that was sold in a Christmas bazaar held at St. James Episcopal Church in Westernport. "It was a homemade candy called hardtack, and I remembered a Hard-a-Tack candy I enjoyed as a kid, which was red in color, no coconut, and was the shape of a postage stamp and the thickness of a Lifesaver."

* Barbara Greenlief of Winchester, Va., wants a recipe she had while staying at the Zion National Park Lodge in Springdale, Utah. "It was a salad which contained greens, grilled chicken and Gorgonzola cheese with a walnut vinaigrette dressing."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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