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
It is quite possible to trace the history of transcribed cooking instructions back into history, at least as far back as the Egyptians, and potentially, even further back. Interesting though that maybe, generally, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe discovered so far, according to historians are some ancient 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 making those who drank it feel wonderful. Progressing into The time of the romans around 25BC a man called Apicius compiled a few documents detailing recipes cooked by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman cooks used a wide range of herbs, including a few you will know for example thyme, fennel and dill. Moving on, there are two recipe books from the fourteenth century - one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books have no connection with the indian food that is served today, but instead accounts of the types of meals on the menues of the upper classes of the period. Later, in the 15th century, the Crusaders brought back many foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, and basil. These new spices and herbs created an explosion in recipe publications, the majority of which are kept safe in private cookery archives. During the next few hundred years, the wealthy families of the West competed to offer the best banquets, and because of this the best chefs and their recipes were much in demand. Even so, it wasn`t until the 19th century that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, verifying, and writing down the recipes of their peers. By the advent of the 1900s, cooking books were in great demand, due to higher levels of literacy, people having increased leisure time and having more money. Like it or not, the introduction of TV brought us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Avocado Filled With Crabmeat recipe.
