2 medium potatoes
4 tbsp margarine
1/2 cup chopped onions
1/4 cup green pepper
4 tbsp flour
4 cup skim milk
2 can (10 1/4-oz each) whole corn
1 drained
1 tsp salt
1/8 tsp thyme
1/8 tsp pepper
16 oz imitation crab
2 tbsp cooking sherry
Directions
Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart
pan, over medium heat. Add onion and green pepper, cook about 4
minutes, stirring frequently. Add flour, cook about 1 minute,
stirring constantly. Gradually add milk, using a whisk to prevent
lumping and to blend the sauce. Add corn, salt, thyme and pepper.
Reduce heat to low, cook until the mixture appears hot, but not
bubbling. Cut crab into bite-size pieces and add to the sauce. Add
potatoes. Heat again until hot, but not bubbly, stirring frequently.
Just before serving, add cooking sherry.
Servings: 1 servings
Low-Fat Crab Chowder Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Seafood; Soup
The History of Recipes
It is possible to read the history of written recipes far back into the far past, in truth as far back into recorded history as the Egyptians, and maybe further still. Having said that, in the main part, these old records were just primitive pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts are a few ancient tablets in the Sumerian language which recount 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 anyone who drank it feel wonderful and blissful. Much later, in Roman times a man called Apicius compiled a few documents showing how to cook the recipes cooked by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. Additionally, he tells us how the Roman chefs made use of many spices, including some familiar names for example basil, mint and parsley. Over the succeeding few hundred years, the wealthy families of the West strove to offer the most extravagent banquests, and because of this the best cooks and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes common in their social group. When we get to the twentieth century, cooking books were greatly in demand as a result of higher levels of literacy, people having increased free time and disposable income. |
We hope you enjoy this Low Fat Crab Chowder recipe.
