Trying to feed a group of rather talkative women inspired life member Dorothy Bush Turner to come up with this seafood salad. “I was to attend a meeting of about 50 women quilters at a potluck supper,” she explains. “I wanted to prepare something cold because we talk so long that hot things get too cool.” She wasn’t inspired by the recipes she found, so she created her own. “I live in shrimping country on an island, and seafood is always appropriate and welcome,” Dorothy says. “I made a big pot of this dish, and not one piece was left.”
- SALAD
- sliced green onions
- finely chopped celery
- sweet pickle relish
- chopped fresh parsley
- chopped fresh chives
- salt
- freshly ground pepper
- garlic powder
- cooked crab claw meat
- DRESSING
- mayonnaise
- fresh lemon juice
- Dijon mustard
- celery seeds
- garlic salt
The closing of her favorite Mexican restaurant spurred life member Emily E. Lane to try to recreate a much-loved dish. Although she runs a baking business from her home, this is the first original recipe Emily has developed. It’s full of shrimp and crab, and covered with a creamy cheese sauce.
PER SERVING: 460 calories, 23.5 g total fat (12.5 g saturated fat), 27.5 g protein, 33 g carbohydrate, 130 mg cholesterol, 1180 mg sodium, 1.5 g fiber
- butter
- all-purpose flour
- reduced-sodium chicken broth
- half-and-half
- salt
- freshly ground pepper
- sour cream
- white pepper
- bread crumbs
- crab meat
- hot pepper sauce
- Worcestershire sauce
- butter
This ultrarich soup is perhaps Lewis’s most famous dish. It makes an exquisite first course. Keep portions small.
- milk
- all shell and cartilage
- dry or sweet sherry
- Optional garnish: finely chopped
- parsley
- water
- butter
- flour
- milk
- heavy cream
- finely grated onion
- finely grated fresh lemon peel
- ground nutmeg
- ground white pepper
- dry sherry
- finely chopped fresh parsley
- cream cheese
- Lea & Perrins Worcestershire sauce
- light soy sauce
- won ton wrappers
- small bowl water