1/4 cup finely chopped red pepper
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 garlic clove, minced
2 tbsp butter
1/2 lb crab meat, picked over
2 tbsp fresh lemon juice
1 egg, hard boiled, chopped
1 tsp worcestershire sauce
2 tbsp mayonnaise
1 tsp dijon mustard
1/8 tsp cayenne, or to taste
2 english muffins*
2 tbsp freshly grated parmesan
Directions
In a large skillet cook the bell peppers, onion, and garlic in the
butter over mederately low heat, stirring, until the vegetables are
softened. Stir in the crab meat, the lemon juice, the egg, the
Worcestershire sauce, the mayonnaise, the mustard, and the cayenne,
and divide the mixture among the muffin halves, mounding slightly.
Sprinkle the sandwiches with Parmesan and broil under a preheated
broiler about 4 inches from the heat for 3 to 4 minutes, or until the
tops are just golden.
Source: The Best of Gourmet VI
Servings: 4 servings
Broiled Open-Faced Crab Sandwiches Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Grilling; Sandwich; Seafood
The History of Recipes
It is possible to trace the history of `recipes` far back into the far past, certainly as far back into history as the early Egyptians, and possibly even further. Interesting though that maybe, generally, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to academics is a collection of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a roman called Apicius created some scripts describing recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were separated into starters, main meal and desserts, a very modern way of dining. This early Roman chef tells us how the ancient chefs made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks like thyme, fennel and parsley. Continuing our culinary historical journey, we find two interesting books dating from the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are unconnected to the spicy food that we all know today, but instead recipes for the types of food eaten by the rich and powerful of those days. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from the holy lands, including parsley, basil and rosemary. These new spices and herbs was responsible for an eruption in books on cooking, most of which are kept safe in private collections. Over the succeeding few centuries, the powerful and rich competed with each other to serve the most exotic banquets, and consequentially the best cooks and their collection of recipes were at a premium. Even so, it was during the 19th century that fine cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the 20th century, cookbooks are in high demand, mostly due to better eduction, people having more leisure time and having more disposable income. |
We hope you enjoy this Broiled Open Faced Crab Sandwiches recipe.
