2 avocados
1/2 lb crabmeat
1 dash hot pepper sauce (opt.)
1/4 cup minced celery
1 mayonnaise
1 lemon juice
1 msg (optional)
1 salt, pepper
1 shredded lettuce
4 hard cooked eggs, chopped
4 anchovy fillets
4 strips pimiento
1 lemon, cut in 4 wedges
1 tomato, cut in 4 wedges
1 black olives
1 parsley sprigs
HERBED MAYONNAISE DRESSING
1 cup mayonnaise
1 dash tarragon
1 dash chervil
2 tbsp chopped chives
2 tbsp tomato puree (or more)
Directions
Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just
enough tomato puree to give dressing a pourable consistency and
delicate color. Set aside. To make salad, cut avocados in halves and
remove seeds. Flake crabmeat and combine with hot pepper sauce,
celery and enough mayonnaise to moisten. Season to taste with lemon
juice, MSG, salt and pepper. Place avocado halves on shredded
lettuce, fill with crab mixture and sprinkle generously with chopped
eggs. Garnish with anchovies, pimiento strips, lemon and tomato
wedges, olives and parsley. Serve dressing on side.
Servings: 4 servings
Avocado Filled With Crabmeat Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Fruit; Meat; Seafood
The History of Recipes
We are able to track the history of meal recipes way back into antiquity, at least as far back into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, sadly, these old cook books were just very simple pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to food historians is a series of clay tablets in the Sumerian language describing 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 drinkers feel `wonderful`. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few documents describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, main meal and afters, something we still use today. This early Roman chef tells us how the Roman cooks used many spices and herbs, including a few that are still present in modern kitchens like basil, fennel and dill. As we move on, there were some recipe books which were published in the 14th Century : a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the curry that is familiar to us all today, but rather descriptions of the types of meals eaten by the nobility of that period. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from the East, such as basil and rosemary. These new spices and herbs caused an eruption in manuscripts on cooking, many of which still exist in academic collections. During the following few hundred years, the rich and powerful families of Europe competed with each other to offer the most extravagent banquests, and as a result cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the 19th century that formal cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, testing, and recording recipes to help cooks of their time. By the advent of the 20th century, cookery publications are in great demand, as a result of increased literacy, people having more free time and having more money to spend. The revolution that is television brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Avocado Filled With Crabmeat recipe.
