1 cup water
1/2 cup butter or margarine
1 cup sifted flour
4 eggs
CRAB FILLING
2 cup crab, drained
1/4 cup minced celery
3 tbsp grated onion
1 pepper to taste
3 tbsp miracle whip salad dressing
Directions
Bring to a rolling boil in saucepan over medium heat: 1 cup water,
1/2 cup butter, or margarine. Stir in at once: 1 cup sifted flour.
Stir vigorously over low heat, about 1 minute or until mixture leaves
the pan and forms a ball. Remove from heat.
Beat in thoroughly, one at a time, 4 eggs. Beat till mixture is
smooth and velvety. Drop by spoon onto ungreased baking sheet, into
about the size of a walnut. Bake at 400 for 30 to 35 minutes or until
golden brown and dry. Cool thoroughly. Cut off tops with a sharp
knife. Scoop out any filaments of soft dough. Fill with crab filling.
Replace tops. Serve immediately or refrigerate, covered. Makes 18- 20
puffs. Filling: Combine all ingredients. Source: Seafood Cookbook
Reprinted by permission from the Alaska Seafood Marketing Institute
Servings: 1 batch
Mendenhall Crab Puffs Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Seafood
The History of Recipes
Recipes as a concept can be tracked back into distant history, at least as far as the Egyptians, and maybe further still. In practice though, mostly, these ancient cookbooks were just simple pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a series of clay 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 making anyone who tried it feel wonderful and blissful. As we move into The time of the romans around 25BC a man called Apicius created some documents detailing recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. He also recounts how the ancient chefs used many spices, including some that we all recognise like basil, rue and asafoetida. During the next few centuries, the rich families of the West competed to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, cooking publications were highly popular as a result of more people being able to read, people having increased leisure time and being a little richer. |
We hope you enjoy this Mendenhall Crab Puffs recipe.
