She Shells She-Crabs

DEAR SOS: On a recent trip to the South, we had the most wonderful meal at Cobb Lane restaurant in Birmingham, Ala. As we sat on the patio on a perfect spring day, we started with She-Crab Soup. Could you obtain the recipe?

CAROLYN

DEAR CAROLYN: It’s a nice pantry shelf recipe to keep in mind when entertaining on a boat or when camping. You can substitute dry milk powder or evaporated milk for the cream and use canned crab meat when fresh is unavailable.

COBB LANE SHE-CRAB SOUP

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried chives

1/2 teaspoon dried basil

1/2 cup diced celery

1 small onion, diced

1 cup cooked rice

1/2 cup chopped mushrooms

1/4 cup Worcestershire sauce

2 bay leaves

4 cups chicken stock

2 (10-ounce) cans or 2 cups homemade cream of mushroom soup

4 cups whipping cream

2 cups milk

1/2 teaspoon hot pepper sauce

1 1/2 teaspoons lemon pepper

2 pints fresh blue crab meat

Dry Sherry, optional

Bring thyme, oregano, chives, basil, celery, onion, rice, mushrooms, Worcestershire sauce, bay leaves and chicken stock to boil. Reduce heat and simmer 45 minutes, stirring occasionally.

Add soup, cream, milk, hot pepper sauce, lemon pepper and crab meat. Pour into double boiler and cook over gently simmering water 1 hour. Discard bay leaves.

Ladle into individual bowls and drizzle 1 teaspoon Sherry on each serving if desired.

8 to 10 servings. Each of 10 servings:

474 calories; 1,137 mg sodium; 166 mg cholesterol; 39 grams fat; 17 grams carbohydrates; 14 grams protein; 0.26 gram fiber.

Light and Lemony

DEAR SOS: I’m looking for an old recipe for orange or lemon chiffon cake. Is it possible to have this recipe printed again?

SARAH

DEAR SARAH: Here is a Lemon Chiffon Cake that can be converted to orange by substituting orange juice for the water called for. For orange-flavored frosting, use orange juice in lieu of lemon peel and juice. Either way, the cake is like a breath of fresh air.

LEMON CHIFFON CAKE

LEMON BUTTER FROSTING

1/3 cup butter, at room temperature

3 cups powdered sugar

1/2 teaspoon grated lemon peel

2 tablespoons lemon juice

CAKE

2 cups flour

1 1/2 cups sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup oil

7 eggs, separated

3/4 cup cold water

2 teaspoons grated lemon peel

2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

FROSTING

Mix butter and powdered sugar. Beat in lemon peel and juice until spreading consistency.

CAKE

Combine flour, sugar, baking powder and salt in bowl. Make well and add oil, egg yolks, water, lemon peel and vanilla. Beat with spoon until smooth.

Beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form. Fold egg yolk mixture into egg whites gently and gradually until just blended.

Pour into ungreased 10x4-inch tube pan. Bake at 325 degrees until top springs back when touched lightly, about 1 1/4 hours.

Invert pan on protruding funnel of tube pan on wire rack. Let hang until cake is cold. Remove cake from pan, using knife to loosen sides. Frost with Lemon Butter Frosting.

8 servings. Each serving:

677 calories; 601 mg sodium; 206 mg cholesterol; 26 grams fat; 105 grams carbohydrates; 9 grams protein; 0.09 gram fiber.

* Stone Fish mugs from Freehand, Los Angeles.