Elsie Plummer of Baltimore wrote: "I am looking for a good cream of crab soup recipe and if anyone has one, I'd love to have it."

Evelyn Picker of Arbutus responded with tester Laura Reiley's choice. The recipe Picker responded with is from the Relay Elementary School PTA Anniversary cookbook from Debbie Massimini.

Recipe requests

Alice Richards of Rohnert Park, Calif., wants to recover a recipe she treasured many years ago. "I read your column in the Press Democrat of Rohnert Park. I want a hot-milk spongecake recipe like that printed on the outside of a Swans Down cake-flour box that was discontinued. I baked the cake from memory for many years but have forgotten the exact ingredients. I would greatly appreciate your help."

Diane Hinds of Oregon City, Ore., says she is "searching for a recipe for Swedish Cream Pie, which was served at a restaurant in Corvallis, Ore., in the late '50s. The restaurant is no longer there and I don't remember the name of it, so this may be looking for a needle in a haystack. The pie was delicious and I'd thank you very much for your help."

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.

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Cream of Crab Soup

Serves 6

1/4 cup butter

1/3 cup flour

1 cup chicken broth

pepper, to taste

5 cups whole milk

1/4 teaspoon Old Bay seasoning

1 pound crab meat, shelled and picked carefully

Melt butter in a large stockpot, then stir in flour slowly and whisk until smooth. Slowly add broth and pepper. Simmer for 2 minutes, stirring constantly. Slowly add milk. Stir until slightly thickened. Do not boil. Add Old Bay and crab meat. Heat through and serve hot.

Tester Laura Reiley's comments: "It is the pure essence of crab, only workable if the crab is fresh and sweet! Since the flavoring for this soup is so understated (and it's not enriched with cream or other heavy fat), the flavor of crab shines through. I added a touch of salt to bring out the flavor, and one could add a splash of sherry before adding the crab to make it more sophisticated. The roux thins out, so if you like a thicker soup, start with a tad more butter and flour."