1/2 lb large deep sea scallops
1 egg white
1 tsp salt
20 turns of pepper from the mill
1/2 tsp pulverized crab boil (or any pepper, y crab spice)
2 tbsp very soft butter
1/4 cup heavy cream (or more)
3/4 lb picked over backfin crabmeat
1 cornflour
1 clarified butter or oil
Directions
Put scallops, egg white, salt, pepper and crab spice in food
processor. Process 30 seconds. Add butter and process again until
well mixed. Cool 2 hours. Add cream, then empty into bowl. Fold in
crabmeat and shape into cakes.
Flour crabcakes in cornflour and fry in butter or oil for about 2 to 3
minutes or until brown and crusty. Turn and fry for about 2 to 3
minutes or until brown and crusty on other side. Season with salt and
pepper.
Servings: 6 servings
Madeleine's Crabcakes Recipe brought to you by Recipe Ideas
Categories: Cake; Crab; Fish; Seafood
The History of Recipes
Written cooking instructions as a concept can be observed back into antiquity, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. Having said that, these, ancient records were just simple hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are some clay tablets in Sumerian which show the preparation 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 blissful and exhilarated. Moving our culinary historical trip onwards, there are a couple of interesting cookery books which date from the 14th Century ; a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian curry that is familiar to us all today, but instead recipes for the types of food enjoyed by the upper classes of that time. Over the next few hundred years, the powerful families of Europe tried to serve the most exotic banquets, and because of this cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the 1800s that fine cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, testing, and publishing the recipes of their peers. The arrival of TV brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Madeleine's Crabcakes recipe.
