2 lb crabmeat
2 eggs
1 peanut oil
1 cup italian bread crumbs
1 all-purpose flour
Directions
Mix crabmeat, eggs and bread crumbs. Make into small balls the size of
small meatballs. Roll balls in flour and fry in peanut oil until
golden brown. Drain on paper towels. Put toothpicks in crab balls and
serve with tartar sauce or ketchup. Festival: Bayou Lacombe Crab
Festival; Late-June, 1995
Recipe By : New Orleans Recipes
From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
Servings: 1 servings
Bayou Lacombe Crab Balls Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Seafood
The History of Recipes
Written cooking instructions as an idea can be found back into the distant past, in fact as far into history as the ancient Egyptians, and quite possibly further than that. In practice though, mostly, these ancient records were just very simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which recount the baking 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 and exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, main meal and desserts, a very modern way of dining. Aspicius also describes how the chefs of Roman times made use of many aromatic flavors, including a few that will be familiar to modern cooks like basil, mint and dill. In the 15th century, the Crusaders brought back a variety of spices and herbs from the holy land, including rosemary and coriander. The introduction of these new tastes created an explosion in recipe books, the majority of which are kept safe in private collections. Over the next few hundred years, the powerful families of Wesstern Europe strove to serve up the most exotic meals, and consequentially the best cooks and their recipe collections were highly sought after. Notwithstanding that, it was during the 19th century that cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the 1900s, recipe publications were greatly in demand mostly due to better eduction, more leisure time and being a little richer. |
We hope you enjoy this Bayou Lacombe Crab Balls recipe.
