THE VIRGINIAN-PILOT 
              Copyright (c) 1994, Landmark Communications, Inc.

DATE: Thursday, July 21, 1994                TAG: 9407190066
SECTION: FLAVOR                   PAGE: F2   EDITION: FINAL 
SOURCE: Ruth Fantasia 
                                             LENGTH: Medium:   53 lines

BLOODY MARY MIX IS RICH IN MORE WAYS THAN ONE

FINALLY ON the market after eight years in development is Blue Crab Bay Co.'s new Sting Ray Bloody Mary Mix.

The product, which company president Pamela Barefoot says is probably the richest and most expensive bloody mary mix in the world, is made from ocean clam juice, freshly grated horseradish and the company's Chesapeake Bay Seafood Seasoning.

How expensive is it? About $7 for a 32-ounce bottle. Fortunately, celery swizzle sticks are cheap.

Also new from Blue Crab Bay are Crab House Nuts, Virginia peanuts seasoned with the company's Chesapeake Bay Style Seafood Seasoning.

``Folks tell us they look like peanuts but taste like steamed crabs,'' says Barefoot. A 12-ounce tin costs about $6.

Look for both products in area Taste Unlimited stores. CRACKER CAUTION

If you grab a box of crackers off the shelf thinking they're healthful, think again.

Some crackers are actually high in fat, calories and sodium, says a recent issue of Environmental Nutrition.

One ounce of Keebler TownHouse, Nabisco Ritz and Sunshine Hi Ho Butter Flavored crackers contain a whopping 51 percent of calories from fat.

And Nabisco's Mr. Phipps Pretzel Chips, which are advertised as the outside part of the pretzel, contain the most sodium at 620 milligrams per ounce. That's more than in some frozen lunches.

So if you're looking for a cracker that won't make your diet crumble, try Devonsheer Melba Toasts (only 5 percent of calories from fat).

Or try Nabisco SnackWell's Wheat or Cracked Pepper varieties. Both contain less than 8 percent of calories from fat.

Sodium counts for all three crackers are less than 325 milligrams per ounce. FILLING FOR FRUIT

Softened cream cheese flavored with a bit of grated ginger or a sprinkling of nutmeg makes an elegant filling for fresh apricots and peaches, says a report from Scripps Howard news service.

Simply cut the fruit in half, remove the pit and brush with a little lemon juice to prevent the fruit from turning brown. Then spoon the flavored cheese into the cavity.

Top with finely chopped nuts if you desire. by CNB