Old-School Detroit Recipes: Part 2
We recovered a cache of Detroit food heritage from a Hamtramck attic recently. The brittle pages contain recipes from several well-known old-line Detroit eateries, all written out in pencil cursive. Last week, we shared a recipe for sauerbraten and potato pancakes from Schweizer’s Restaurant. Today, we offer a recipe for deviled crab from Joe Muer’s. Ever since the moment we found this cache of recipes from 1962, we have been surprised at this neglected culinary heritage. Joe Muer’s was one of the most popular restaurants of its day, and the brand was known so well that it was reincarnated as Joe Muer Seafood a few years ago. Though you’ll find plenty of modern fare at today’s spot, this is one of those classic recipes, calling for Worcestershire, mustard and mayo, which may surprise today’s diners with its heartiness and simplicity.
Joe Muer’s Corner of Gratiot and Vernor Highway East. Open 11 a.m.- 9 p.m. weekdays, 4-9:30 p.m. Saturday, closed Sunday and holidays. Reservations advisable. Noted for seafood dinners.
2 pounds fresh crabmeat 1-1/4 pounds 3-day-old bread 5 hard-boiled eggs, chopped 1 heaping tablespoon salt 1 tablespoon of dry mustard 1 large onion 1-1/4 ounces Worcestershire sauce 1-1/4 ounces vinegar 3 tablespoons mayonnaise Cut crust from bread, crumble into small bits, and place in mixing bowl. Add the eggs, salt and dry mustard. Mix well, then add onions (which have been chopped and sautéed in butter) and flavorings and mix well. Add crabmeat. Form into patties and bake in 350 degree oven for 15 minutes. Makes from 10 to 12 patties. Serves 6.