DESSERTS•APPETI ZERS•SALADS•our readers REES• from DRINKSENTSUMMER •GRILLED RECIPES PASTA•EAFOOD•VEGETABLES•SMary Keith’s Crab Meat Soufflé 2 tablespoons butter 2 tablespoons flour 1 cup milk ½ cup cream 1 pound crab meat 2½ teaspoons sherry Breadcrumbs Cayenne pepper, to taste 2 eggs, separated ¾ teaspoon salt 2 teaspoons Worcestershire sauce PREPARATION: Make white sauce by cooking butter, flour, milk and cream in a saucepan on the stove. After it thickens, add beaten egg yolks and cook for two minutes. Add salt, pepper and Worcestershire sauce. Stir and remove from heat. Allow the mixture to cool. Add crab, sherry, and stiffly beaten egg whites to the mixture. Place into a buttered baking dish and crumb the top. Bake at 300 degrees for 35 minutes. Makes 4-5 servings Martha D. Jeter’s Crab Dip Served at the historic Denny Cottage, 523 South Lumina Avenue, since 1939. 1 pound picked crab meat 1 8-ounce package cream cheese 8 ounces sour cream 4 tablespoons mayonnaise Juice of ½ lemon 2 teaspoons Worcestershire sauce 1 teaspoon dry mustard 3 shakes garlic salt A little tad of milk to thin Parmesan cheese PREPARATION: Combine all the ingredients in a casserole side dish and stir. Sprinkle lightly with parmesan cheese across top. Heat until bubbly at 325 degrees for 30-40 minutes. Serve with toast points, crackers. 94 WBM august 2014
2014-8
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