1 waldine van geffen
VGHC42A
1/4 lb butter
2 can cream of mushroom soup
1 lb lumb crabmeat
1 cup evaporated milk
1 salt and pepper
2 avocados, peel -- slice
2 tbsp bread crumbs
1 butter -- melted
1 can anchovy filets
Directions
Melt butter, add soup and simmer 5 minutes. Stir in crabmeat, milk,
salt and pepper and simmer 5 minutes longer. Line a baking dish with
avocado slices and pour crabmeat mixture over avocado. Sprinkle with
bread crumbs and brush with melted butter. Heat until brown,
approximately 15 minutes at 350~. Before serving sprinkle with a few
drops of anchovy oil and garnish with anchovy strips. Source: Corinne
Dunbar's, N.O.LA (wrv)
Recipe By :
Servings: 4 servings
Baked Crabmeat & Avocado Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Fruit; Meat; Seafood
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into distant history, in fact as far back as the Egyptians, and maybe further still. Having said that, sadly, these early cook books were just very basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe in existence, according to experts is a series of tablets in the Sumerian language which recount 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`. Progressing into Roman times around 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, entrees and dessert, a very modern way of dining. He also recounts how the chefs of Roman times made use of many different aromatic flavors, including a few that are still present in modern kitchens like basil, rue and dill. Later on, we find some interesting books from the 14th Century ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian food that we all know today, but instead recipes for the types of food prepared for the rich and powerful of that period. Later on in the 1400s, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including basil and coriander. These new foods and spices led to an outbreak in recipe manuscripts, most of which are kept safe in private libraries. By the advent of the twentieth century, cookbooks are greatly in demand due to more people being able to read, people having more leisure time and disposable income. |
We hope you enjoy this Baked Crabmeat & Avocado recipe.
