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Culinary SOS

Crab Mornay Dish a Rich Treat

June 16, 1988|ROSE DOSTI | Times Staff Writer

Dear SOS: Dooley McCluskey's restaurant in Carlsbad serves baked crab Mornay that is so delicious eight of us ordered it at dinner the other night. Please try to get the recipe for this smooth, tantalizing dish.


Dear Harriet: Well-deserved accolades for this extra-rich crab Mornay. You can use the Mornay sauce with any seafood, including shrimp and scallops, or add cubed chicken, turkey or ham to vary the dish.


Mornay Sauce

1 1/2-pounds crab meat

3 tablespoons dry bread crumbs

3 tablespoons melted butter


Spread about 1/4 cup Mornay Sauce in bottom of each of 8 individual casseroles. Divide crab meat and sprinkle 3-ounces over each casserole, then spon about 1/4 cup remaining Mornay Sauce over each. Sprinkle casseroles evenly with bread crumbs and drizzle with butter. Dust with paprika. Bake at 375 degrees 10 to 12 minutes. Makes 8 servings.

Mornay Sauce

2 cups whipping cream

2 cups half and half

2 tablespoons butter

1/4 cup flour

1/4 cup dry white wine

1/2 cup grated Parmesan cheese

Salt, white pepper

Combine whipping cream and half and half in saucepan. Bring to boil, but do not scorch. Heat butter in skillet. Stir in flour until smooth and golden. Stir small amount of hot cream mixture into roux, then transfer to cream mixture in saucepan and bring to boil, stirring constantly. Add wine and cheese and simmer over low heat until blended. Season with salt and pepper to taste. Makes about 4 1/2 cups sauce.

Dear SOS: I am beside myself. One of my favorite recipes for strawberry bread printed in The Times a few years ago has vanished. Could you please reprint the recipe?

--G. S.

Dear G. S.: We have several that ran in that time period. We hope this is the one you want. This bread makes delicious toast on the second or third day. It also freezes well.


1/2 cup butter or margarine

1 cup sugar

1/2 teaspoon almond extract

2 eggs, separated

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup crushed or chopped fresh strawberries or 1 (10-ounce) package frozen strawberries, drained

Cream together butter, sugar and almond extract. Beat in egg yolks, 1 at time. Sift together flour, baking powder, soda and salt. Add dry ingredients alternately with strawberries to creamed mixture. Beat egg whites until stiff. Fold into strawberry mixture.

Line 9x5-inch pan with greased wax paper. Turn batter into pan. Bake at 350 degrees 50 to 60 minutes or until wood pick inserted in center comes out clean. Cool 15 minutes on rack. Remove pan and continue to cool on rack. Makes 1 loaf.

Note: Recipe freezes well.

Dear SOS: I'd love to have a recipe for Chinese chicken salad like the ones made at the upscale gourmet Chinese fast-food places. Can you help?


Dear Reader: I think so. This recipe is from Bullock's Tea Room, which was one of the first places to introduce the chicken salad outside of a Chinese restaurant. The refreshing dish caught on like gang busters and it's been going strong ever since.


1 (6 3/4 ounce) package rice sticks

Oil for deep frying

1 head lettuce, chopped

3 cups diced shredded cooked chicken

6 tablespoons toasted sliced almonds


Deep-fry rice sticks, small handful at time, in hot oil for few seconds or until sticks rise to surface and puff. Drain thoroughly.

Combine chopped lettuce, cooked rice sticks, chicken and nuts in large bowl. Add Dressing to taste and toss. Makes 6 servings.


2 cups mayonnaise

1 1/4 teaspoons Worcestershire sauce

2 teaspoons soy sauce

2 teaspoons oil

1 tablespoon plus 1 teaspoon prepared mustard

1/8 teaspoon lemon juice

Combine mayonnaise, Worcestershire, soy sauce, oil, mustard and lemon juice, blending well. Makes about 2 cups.

Dear SOS: Could you provide me with a recipe for Skordalia, a sauce made with yogurt and garlic. We have had it in Greek and Middle Eastern restaurants where it is used to accompany chicken or pita bread sandwiches.


Dear Diane: Here's a basic version. I like it on cold grilled or fried vegetables, such as sliced fried zucchini or eggplant, as well as kebabs.


1 1/2 cups yogurt

3 cloves garlic, crushed

1 tablespoon lemon juice

Salt, pepper

Pinch chopped fresh or dry mint or dill, optional

Gently blend together yogurt, garlic, lemon juice, salt and pepper to taste and mint. Use as topping for salads, vegetables or meats. Makes 1 1/2 cups.

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