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
Experts have proved the existance of recipes way back into antiquity, certainly as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, generally, these old cookbooks were just primitive pictorial instructions for preparing food.
As we move into Roman times around 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, entrees and afters, something we still use today. Aspicius tells us how the Romans made use of a good variety of spices and herbs, including a few that are still present in modern kitchens such as bay, fennel and asafoetida. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the East, such as parsley and basil. These new herbs and spices led to an outbreak in manuscripts on cooking, most of which are kept safe in academic collections. By the advent of the 1900s, cookery books were highly popular due to increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this Baked Crabmeat & Avocado recipe.
