Jane Raley of Lutherville was looking for a recipe for a crab dip similar to the one she enjoyed so much that was served at the now-closed Jasper's restaurant in Pikesville. She says it was the best crab dip she had ever had.
Harriett Heyman of Baltimore found three different crab-dip recipes in her collection. She says she has made all three numerous times and would recommend any one of them.
I tested the one that sounded the most classic to me. It is a luscious concoction made with fresh lump crab meat and flavored primarily with Old Bay seasoning. If fresh crab meat is not available where you live, pasteurized could be substituted, but I would recommend adding a tablespoon or so of fresh lemon juice.
This dip is best served warm and paired with crackers, chips or raw vegetables.
Old Bay Hot Crab Dip
Serves 8 to 10
1 cup mayonnaise
1 1/2 cups grated cheddar cheese (divided use)
1 1/2 teaspoons Old Bay seasoning, plus a dash more (divided use)
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 pound fresh lump crab meat
Preheat the oven to 350 degrees. Combine mayonnaise, 3/4 cup cheese, 1 1/2 teaspoons Old Bay, Worcestershire sauce and mustard. Gently fold mixture into crab meat to combine.
Spoon into a 1-quart greased casserole (cooking spray may be used), top with remaining cheese and sprinkle with a dash of Old Bay.
Bake for 15 minutes or until mixture begins to bubble around the edges. Serve warm.
Per serving (based on 10 servings): 284 calories, 15 grams protein, 24 grams fat, 6 grams saturated fat, trace carbohydrate, 0 grams fiber, 77 milligrams cholesterol, 499 milligrams sodium
RECIPE REQUESTS
Claire Krach of Glen Arm is looking for a recipe that ran in the newspaper (possibly The Sun) during the Reagan White House years for Nancy's Persimmon Pudding.
Tamara Buchanan of Terrebonne, Ore., is looking for a recipe for low-fat chicken fajitas.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.