A Brew Crustacean

DEAR SOS: The crab-and-beer chowder served at Dewey’s in the St. Francis Hotel in San Francisco is superb. Any chance of getting the recipe?

--JEWELL

DEAR JEWELL: Glad you asked. It’s the kind of soup that warms the heart on a chilly day.

DEWEY’S CRAB CHOWDER WITH BEER AND MUENSTER CHEESE

Any dark beer will work well in the chowder, but the chefs at Dewey’s use Anchor Steam.

1/4 cup butter

1 onion, diced

3 stalks celery, diced

1 baking potato, peeled and diced

2 tablespoons chopped garlic

1 tablespoon chopped thyme leaves

1 tablespoon chopped parsley

1 1/2 teaspoons red chile flakes

1/2 cup flour

1 quart chicken stock

1/2 pound Muenster cheese, cubed

1 (12-ounce) bottle dark beer

1/2 pound Dungeness crab meat, without shells

1/2 cup whipping cream

Salt, pepper

Worcestershire sauce

Melt butter in large saucepan or soup pot. Add onion, celery, potato, garlic, thyme, parsley and chile flakes. Saute 2 to 3 minutes over medium heat. Sprinkle flour into pot and stir carefully until flour is absorbed in butter. Add chicken stock and simmer 10 minutes over low heat. Stir to incorporate ingredients. Add cheese and beer. Simmer until vegetables are tender and cheese is fully melted, about 10 minutes. Add crab meat and cream and return to simmer until crab meat is cooked through, about 5 minutes. Season to taste with salt, pepper and Worcestershire sauce.

Makes 6 to 8 (1-cup) servings.

Each of 6 servings contains about:

424 calories; 1,030 mg sodium; 107 mg cholesterol; 28 grams fat; 18 grams carbohydrates; 21 grams protein; 0.65 gram fiber.

The Case of the Strawbery Cake

DEAR SOS: I misplaced my recipe for Linda Adewale’s My Best Strawberry Cake. Could you print the recipe again?

--R.W.

DEAR R.W.: Certainly. The cake has been a solid favorite for years. And now we know the name of the reader who shared the recipe with us in the first place. Thank you so much.

LINDA ADEWALE’S BEST STRAWBERRY CAKE

CAKE

1 (32-ounce) package white cake mix

1/4 cup flour

1 cup oil

1/2 cup water

4 eggs

1 (3-ounce) package strawberry gelatin

1 cup chopped strawberries

Beat cake mix, flour, oil and water at medium speed in large mixing bowl. Add eggs, 1 at a time, beating at medium speed 2 to 3 minutes or until well blended. Beat in gelatin. Fold in chopped strawberries.

Turn into 2 greased and wax paper-lined (9- or 8-inch) round cake pans. Bake at 350 degrees until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool completely on wire racks.

STRAWBERRY FROSTING

1/2 cup butter, at room temperature

1 pound powdered sugar

3/4 cup chopped strawberries, drained

Whipped cream or whipped topping

Whole strawberries, hulled

Cream butter and sugar until light and fluffy. Slowly add strawberries. Beat at high speed just until smooth. Spread whipped cream between layers and frost sides and top with Strawberry Frosting. Garnish with whole strawberries.

Makes 1 (8- or 9-inch) layer cake, 8 to 10 servings.

Each of 8 servings contains about:

854 calories; 503 mg sodium; 137 mg cholesterol; 47 grams fat; 103 grams carbohydrates; 9 grams protein; 1.43 grams fiber.

Corn Star

DEAR SOS: I would greatly appreciate it if you would try to obtain the recipe for the wonderful creamed corn served at Lawry’s Prime Rib.

--FRANCES

DEAR FRANCES: This has been a staple of American restaurants for many years. Here is a recipe that seems to be common to all.

CREAMED CORN

8 ears corn

1 cup whipping cream

2 teaspoons salt

1 teaspoon sugar

Butter

2 teaspoons flour

Grated Parmesan cheese

Cut corn from cob and place in saucepan with whipping cream. Bring to boil, reduce heat and simmer 5 minutes. Stir in salt and sugar. Melt 2 teaspoons butter in small pan and stir in flour. Do not brown. Stir butter-flour roux into corn and cook until slightly thickened. Turn corn into oven-proof dish, sprinkle with cheese and dot with butter. Brown under broiler.

Makes 8 to 10 servings.

Each of 8 servings contains about:

199 calories; 634 mg sodium; 45 mg cholesterol; 14 grams fat; 19 grams carbohydrates; 4 grams protein; 0.63 gram fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles, CA 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

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