To me a party is complete only when good food is complemented by a beautifully set table. After the 1991 Northridge earthquake in California, my house tilted, and I lost most of the beautiful china and crystal I had collected for so many years.
While so grateful to be alive, the aftershocks instilled a great deal of fear, and I was still devastated by the destruction of my home and all the beautiful things I had cherished. And while people around me said the house could be repaired and “things” could be replaced, they were my “things” and every piece had a story.
Along with the house, my psyche was damaged.
Several months later, I went on a trip, and in an antiques store I found a set of twelve beautiful old Minton dinner plates. It was the first time since the earthquake that I found myself looking at something beautiful with any interest at all.
Those plates spoke to me and I bought them. That simple act started the healing process.
I used the plates at brunch the other day and, like old friends, they had a story. One I could share with those around the table.
As an appetizer, I decided on Deviled Crab from a recipe I found in Maryland and served it in scallop shells.
Deviled Crab – Serves four: In heavy 10” skillet, melt 2 tbs. butter. Stir in 6 tbs. fresh breadcrumbs, cook until crisp and golden. Set aside.
In same skillet, melt 2 tbs butter. Add 2 tbs. flour. Mix well. Whisk in ¾ cup milk, cook until mixture comes to a boil, thickens and is smooth. Reduce heat and simmer 2-3 minutes.
Remove from heat, stir in the yolks of 2 hard cooked eggs sieved through a fine strainer. Beat in 2 tsp. lemon juice, 1 tsp. Worcestershire, ¼ tsp. Tabasco, ½ tsp. dry mustard, ¼ tsp. Cayenne, dash of salt and pepper.
Add in 16 oz. lump crabmeat, frozen, fresh or canned, the egg whites finely chopped and 3 tbs. finely chopped green pepper. Toss together gently. Taste for seasoning.
Spoon into buttered scallop shells or baking cups. Sprinkle with the bread crumbs. Bake in 375-degree oven for 15-20 minutes. Serve hot.
