1 waldine van geffen vghc42a
1/2 stick butter
2 cup crawfish tails -- ground
2 cup cooked long-grain rice
1/2 cup bell pepper -- chopped
2 slice bacon, crisp -- crumble
1 tbsp parsley -- chop fine
1/2 cup shallots -- chop fine
1/4 tsp basil
Directions
ds Thyme 1 ts Salt ds Tabasco 3 Eggs; well beaten Mix crawfish
tails, rice, bell pepper, bacon, parsley, shallots, basil, thyme,
salt and Tabasco together well. Pour the eggs over the mixture and
blend them into the rice mixture. Let mixture "set" in the fridge for
about 30 minutes, covered. Melt butter in skillet or griddle. Then,
keeping your hands moist with a few drops of water shape the mixture
into small squares, about 3x3x1/2" and plop them on the griddle. They
will sizzle nicely and turn light brown in a few minutes. Flip over
and fry until brown. Source: The Frank Davis Seafood Notebook (wrv)
Recipe By :
From: Ladies Home Journal- August 1991
Servings: 1 servings
Acadian Crawdad Cakes Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is possible to trace the history of written recipes way back into history, in fact as far into history as the Egypt of the Pharoahs, and maybe further still. Having said that, mostly, these early records were just very simple hieroglyphic recipes for food preparation.
Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into appetizers, entrees and dessert, a very modern way of dining. Aspicius also tells us how the Roman cooks made use of many herbs, including some that we all recognise like bay, rue and dill. During the following few hundred years, the rich and powerful families of Europe strove to offer the most extravagent banquests, and consequentially the best cooks and their recipes were at a premium. Notwithstanding that, it was during the 1800s that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording recipes to help cooks of their time. The arrival of television brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Acadian Crawdad Cakes recipe.
