It is very easy to vary the flavors of dishes, and all that is essential is an iota of taste and imagination. For example, the preceding creamed crab meat could be curried. To do this, omit the sherry and add curry powder to taste along with the flour before making the sauce. You would not use both sherry and curry because it would be an unnecessary complication of flavors. On the other hand, you could also make substitutions for the crab meat. Flaked cooked fish such as tuna or salmon could be substituted, or even chopped hard-cooked eggs could be used.
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