Q. One of our favorite restaurants is the Fin & Claw in Lighthouse Point. They have an excellent Crab Imperial. Could you possibly get the recipe? — Jim Smith, Hillsboro Beach

A. Chef Willie Schlager, partner at the Fin & Claw, 2502 N. Federal Highway, Lighthouse Point, 954-782-1060, sent me the recipe immediately, and you will all be glad he did.

Easy directions and easy-to-find ingredients result in a superb dish that will quickly become a favorite.

There are a couple of ground rules, however, to ensure results. Use only the best and freshest jumbo lump crabmeat from your fishmonger or use Phillips Crab, sold in 8-ounce cartons in the refrigerated section near the fish counters in some supermarkets. Do not use anything other than real mayonnaise (we used Hellmann’s) — no reduced fat or fat-free, please.

Book offers clones of secret recipes

Q. I had a creamy onion soup at Outback Steakhouse in Pembroke Pines. It was delicious. (It’s called Walkabout.) Could you help? — Maurice Le Bel, Pembroke Pines

A. Unfortunately, the recipes at the Outback Steakhouse restaurants are corporately owned and considered signature recipes, not to be given out.

However, in the case of that onion soup called Walkabout, I have a cookbook called Top Secret Restaurant Recipes (Penguin Group, 1977) by Todd Wilbur in which he creates clones of dishes from restaurant chains. Walkabout Soup is included.

Fresh or frozen corn does well in crepes

Q. Years ago, I had a recipe for corn crepes, which I cut out of a magazine. I had hoped to make them for a bridal shower dessert party in June. — Dorothy Reynolds, Fort Lauderdale

A. I do have a recipe for Corn Crepes. I have made the recipe using both fresh and a good brand of frozen, such as Green Giant Niblets, and there is no discernible difference in the result.

Substitutes can work for Devonshire cream

Q. I need a recipe for Devonshire cream and scones. Can you help? — Marie Sullivan, Pompano Beach

A. Devonshire cream, also known as clotted cream or Cornish cream, is best made from the warm, rich milk taken directly from the cow.

Machine-separated milk is not satisfactory for making Devonshire cream, so my advice is to buy it. It’s available at the British Depot, 1322 E. Commercial Boulevard, Fort Lauderdale, 954-491-4920. To make a Mock Devonshire Cream, I have two easy recipes. One is from my book, The Low-Cholesterol Food Processor Cookbook (Doubleday, 1980) and is made with cottage cheese. The other was given to me not too long ago by my friend, Lin Swanson of Greenwich, Conn. It is made from cream cheese. Either one will provide a satisfactory substitute.

I have a scone recipe I have used with all manner of variations, including savory as well as sweet ingredients. It is called Cream Scones, from All About Home Baking (General Foods, 1933).

Send your questions (be sure to include phone number) to You Asked For It, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293.

ENTREE

FIN & CLAW’S CRAB IMPERIAL

THIS CAN BE BAKED IN A 1-QUART CASSEROLE, IN INDIVIDUAL DECORATIVE SEASHELLS OR IN 8-OUNCE SOUFFLE OR OVAL BAKING DISHES.

1 cup mayonnaise (we used Hellmann’s; do not use fat-free or low-fat)

1 tablespoon prepared mustard (we used Grey Poupon Dijon)

2 tablespoons drained capers

1 teaspoon fresh lemon juice

1 teaspoon Worcestershire sauce

1 pound fresh jumbo lump crabmeat, drained

Chopped fresh parsley, for garnish

In a large nonreactive mixing bowl, stir together mayonnaise, mustard, capers, lemon juice and Worcestershire sauce until well mixed. Gently fold in crabmeat, keeping pieces as large as possible. Lightly butter a 1-quart casserole or 4 (8-ounce) baking dishes.

Transfer mixture to appropriate dish(es). Crab mixture can be made ahead to this point, covered and refrigerated until about 30 minutes before serving.

Preheat oven to 400 degrees. Bake casserole about 20 minutes, individual dishes about 15 minutes, or until completely heated through. Garnish with chopped parsley. Makes 4 servings.

Per serving: 486 calories, 19 grams protein, 45 grams fat, 2 grams carbohydrates, 73 milligrams cholesterol, 1,285 milligrams sodium, .14 gram total fiber, 84 percent calories from fat.

SOUP

A CLONE OF OUTBACK STEAKHOUSE WALKABOUT SOUP

BECAUSE THE BEEF BASE TENDS TO BE SALTY, AND THE SOUP IS SIMMERED FOR AN HOUR, WE WAITED UNTIL THE END TO DO THE SEASONING.

8 cups water

3 tablespoons Superior Touch Better Than Bouillon Beef Base*

3 medium white onions

3/4 cup all-purpose flour

1 cup heavy cream

Salt and white pepper, to taste

1 1/4 cups shredded cheddar cheese

1/4 cup shredded monterey jack cheese

In a large saucepan, bring water to a boil over medium-high heat. Stir in beef base until dissolved.

Cut onions into thin slices, then cut slices into quarters and add to liquid. Return mixture to a boil. Reduce heat to medium-low and simmer, uncovered, about 1 hour.

In a large mixing bowl, whisk together flour and heavy cream until very smooth. Stirring, slowly add flour mixture to onion mixture. Continue stirring until thickened, then continue to simmer, stirring occasionally, an additional 15 minutes. Season with salt and pepper. Add 1 cup cheddar cheese and stir another 3 or 4 minutes, or until the cheese is completely melted.

Serve the soup hot with a sprinkling of about 1 tablespoon of remaining cheddar cheese and monterey jack on top of each serving. Makes 4 servings.

Per serving: 407 calories, 15 grams protein, 26 grams fat, 29 grams carbohydrates, 85 milligrams cholesterol, 906 milligrams sodium, 3 grams total fiber, 57 percent calories from fat.

*Available in most supermarkets with the bouillon cubes and granules.

DESSERT

CORN CREPES

UNFILLED CREPES CAN BE FROZEN. FRESH CORN KERNELS CAN BE SUBSTITUTED FOR THE FROZEN ONES.

1 cup frozen sweet corn kernels (we used Green Giant brand Niblets), defrosted

2 tablespoons sugar

3 tablespoons cornstarch

1/4 cup plus 2 tablespoons milk plus more if needed

2 large eggs, slightly beaten

1/3 cup all-purpose flour

2 1/2 tablespoons unsalted butter, melted

1/2 teaspoon salt

2 cups sour cream

1/3 cup plus 2 tablespoons confectioners’ sugar

1 teaspoon grated lemon zest

1 cup of your choice of preserves, such as apricot, orange, blueberry, etc.

Fine-chop corn kernels in a good blender or a food processor fitted with metal blade.

Place sugar and cornstarch in a mixing bowl and gradually whisk in cup plus 2 tablespoons milk. Keep whisking until smooth. Whisk in eggs and flour. Stir in corn, 2 tablespoons melted butter and salt. You can let batter rest for up to 2 hours, covered, at room temperature at this point, or you can refrigerate it for up to 6 hours. If batter thickens after standing, add a bit of milk, 1 tablespoon at a time.

Place a 6-inch crepe pan or heavy skillet over medium heat and brush with some of remaining melted butter. When hot, pour about 3 tablespoons batter into pan and immediately tilt and rotate pan to coat bottom evenly. Pour any excess batter back into bowl. Cook 1 to 2 minutes or until top of the crepe is no longer shiny and bottom is golden brown. Turn crepe and cook about 30 seconds or until bottom is just speckled. Remove to a wire rack to cool. Repeat with remaining batter, brushing pan with butter as necessary. Stack cooled crepes between pieces of waxed paper until ready to finish.

To finish crepes for serving, heat oven to 375 degrees. Mix sour cream, 1/4 cup confectioners’ sugar and lemon zest in a small nonreactive bowl. Place 12 crepes flat on a work surface with evenly browned side down. Spread about 2 tablespoons sour cream mixture over center of each crepe, leaving about a 1/2-inch border. Place about a tablespoon of your choice of preserves in center. Fold crepes in half, then in quarters. Arrange crepes in rows, overlapping slightly, if necessary, on a buttered baking pan (a jelly roll pan is good here). Cover with aluminum foil and bake about 10 minutes, or until heated through. Sprinkle with the remaining confectioners’ sugar just before serving. Makes 16 crepes; 8 servings.

Per serving: 376 calories, 6 grams protein, 18 grams fat, 49 grams carbohydrates, 117 milligrams cholesterol, 215 milligrams sodium, 1 gram total fiber, 44 percent calories from fat.

SAUCE

ALL ABOUT HOME BAKING MOCK DEVONSHIRE CREAM

4 ounces softened cream cheese

1/3 cup heavy cream

In a food processor fitted with metal blade, process cream cheese until smooth. Slowly add heavy cream and continue processing until smooth. Makes about 3/4 cup.

Per (1-tablespoon) serving: 56 calories, .85 gram protein, 6 grams fat, .44 gram carbohydrate, 19 milligrams cholesterol, 30 milligrams sodium, 93 percent calories from fat.

SAUCE

LOW-CHOLESTEROL FOOD PROCESSOR COOKBOOK MOCK DEVONSHIRE CREAM

2 cups low-fat creamed cottage cheese

2 teaspoons orange zest

1/3 cup sugar

1 teaspoon pure vanilla extract

In a food processor fitted with metal blade, process cottage cheese until smooth. Add remaining ingredients and process again until smooth. Chill thoroughly. Makes about 2 1/4 cups.

Per (1-tablespoon) serving: 17 calories, 2 grams protein, .13 gram fat, 2 grams carbohydrates, .55 milligram cholesterol, 51 milligrams sodium, 7 percent calories from fat.

BREAD

CREAM SCONES

2 cups cake flour

4 tablespoons sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/4 cup cold unsalted butter, cut into 4 tablespoon-sized pieces

1/2 cup dried currants, optional

2 large eggs, lightly beaten

1/3 cup light cream or evaporated milk

Preheat oven to 400 degrees. Whisk together flour, 3 tablespoons sugar, baking powder and salt. Cut in butter with a fork or pastry blender until crumbly. Stir in currants, if using. Set aside 2 tablespoons of beaten egg and add remaining eggs and cream to flour mixture. Stir just until moistened.

Knead dough gently four or five times on a lightly floured surface. On an ungreased baking sheet, press dough into a circle about 8 inches in diameter and 3/4 inch thick. Cut into 8 wedges, but do not separate. Brush with reserved 2 tablespoons beaten egg and sprinkle with 1 tablespoon sugar. Bake in center of oven 12 to 15 minutes or until golden brown. Separate wedges and serve warm. Makes 8 scones.

Per serving (with light cream; no evaporated milk or currants): 219 calories, 5 grams protein, 11 grams fat, 26 grams carbohydrates, 105 milligrams cholesterol, 427 milligrams sodium, 44 percent calories from fat.

Per serving (with evaporated milk and dried currants): 232 calories, 5 grams protein, 9 grams fat, 34 grams carbohydrates, 98 milligrams cholesterol, 435 milligrams sodium, 33 percent calories from fat.