1 lb crab meat
4 tbsp butter
1 tbsp tarrigan wine vinegar
1 cocktail sauce
1 lemon wedges
Directions
Heat Butter over low heat. Saute crab meat, stirring for 2 minutes.
Sprinkle with vinegar. Top with parsley and a little garlic powder.
Serve with cocktail sauce and lemon wedges. Cam be made with shrimps.
Source: "The Yankee Kitchen" 03-29-93 (#4) [Gail]
Servings: 1 servings
Northfork Crab Meat Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Meat; Seafood
The History of Recipes
We are able to read the history of `recipes` far back into history, in fact as far into history as the early Egyptians, and quite possibly further than that. Interesting though that is, generally, these ancient cook books were just basic pictorial instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to food historians is a series of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Progressing into Roman times around 25BC a roman called Apicius created some scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the chefs of Roman times were skilled in the use of many aromatic flavours, including some familiar names such as thyme, rue and asafoetida. Later on, we find a couple of books which were published in the fourteenth century ; a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian food that is served today, but instead recipes for the types of meals prepared by the chefs of the upper classes of that time. Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from Arab cuisine, including spices like basil and coriander. The introduction of these new foods and spices prompted an increase in recipe manuscripts, the majority of which are kept safe in private libraries. By the advent of the twentieth century, cookbooks are starting to become popular mostly as a result of higher levels of literacy, people having increased leisure time and having more money to spend. The introduction of the TV gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Northfork Crab Meat recipe.
