4 slice bread
1/2 cup olive oil
1/2 tsp salt
1 dash paprika
1/8 tsp dry mustard
1 tsp worcestershire sauce
2 eggs
1 tbsp parsley, chopped
1 lb crab flakes
1 lb claw meat
Directions
Trim crust from bread, lay in flat tin or platter and pour olive oil
over them. Let stand 1 hour. Pull apart lightly with two forks. To
the small bits of bread add seasonings, yolks of eggs, and crab meat.
Mix lightly with a fork, fold in stiffly beaten egg whites and shape
into about 18 cakes. Brown in a hot skillet just brushed with fat. If
carefully mixed, these crab cakes will be light and fluffy and of a
delicate flavor. Canned crab meat can of course be used.
Taken from Good Housekeeping.
Servings: 18 cakes
Maryland Fried Crab Cakes (Good Housekeeping) Recipe brought to you by Recipe Ideas
Categories: Cake; Crab; Fish; Seafood
The History of Recipes
We can read the history of meal recipes far back into the far past, certainly as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that is, in the main part, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe found, according to historians are a few tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later on, in Roman times around 25BC a roman called Apicius created a few scripts detailing recipes prepared by his fellow Romans. In his works, he describes how the meals were separated into appetizers, entrees and afters, something we still use today. Aspicius informs us how the ancient Romans were skilled in the use of a wide range of aromatic flavours, including many that are still in use today such as basil, rue and dill. Later on, we find a couple of cookery books which date from the 14th Century ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the curry that is familiar to us all today, but instead descriptions of the types of food on the menus of the nobility of the period. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from the East, including rosemary and coriander. These new foods and tastes was responsible for an explosion in recipe publications, the majority of which are now in private collections. During the following few centuries, the upper-class families of the West strove to serve up the most extravagent meals, and as a consequence, the best cooks and their recipes could command a high salary. However, it was during the 19th century that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording popular recipes of the day. By the advent of the 1900s, cookery publications were greatly in demand as a result of more people being able to read, people having more leisure time and having more money to spend. |
We hope you enjoy this Maryland Fried Crab Cakes (Good Housekeeping) recipe.
