INGREDIENTS

INSTRUCTIONS

* picked over to remove any bits of soft shell or cartilage (the
better the crab, the better this dish will taste)
Although Baltimore is best known for hot-spiced crabs, it is also a
city that once prided itself on the creamiest seafood stews between
Boston and Savannah. We're thinking in particular of the old,
long-departed Chesapeake House, where the finest seafood in town was
served in high style by a staff of waiters with a tenure that
probably went back to some time just after the Civil War.
In remembrance of such bygone silver chafing-dish meals and in salute
to the rich crab imperial that is still a specialty of many local
crab houses, this seafood chili is as mild as chili can be: svelte
and ineffably deluxe, with only enough pepper to keep the tastebuds
from falling into a happy, cream-induced stupor. It is a very unusual
chili, but one of our favorites when comfort food is required.
1. In a heavy skillet or saucepan, melt the butter and sauté the
scallions and celery until soft. Add the shrimp and sauté until pink.
2. In a small bowl, combine the cream and milk and stir in the flour
until smooth. Add the cream mixture to the skillet along with the
salt, pepper, celery salt, and chili powder. Stir and cook over low
heat until the mixture thickens. Gently stir in the crabmeat and eggs.
3. Serve at once; this chili does not improve with age. Serve on white
rice.
Excerpted from Chili Nation by Jane and Michael Stern.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Mar
24, 1999, converted by MM_Buster v2.0l.

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