1 lb maryland crabmeat
1 cup bread crumbs, italian seasoned
1 large egg
1/4 cup mayonnaise
1/2 tsp salt
1/4 tsp pepper
1 tsp worcestershire sauce
1 tsp mustard, dry
1 margarine, butter or oil for frying
Directions
Remove all cartilage from crabmeat. In a bowl, mix breadcrumbs, egg,
[mayonnaise and seasonings. Add crabmeat and mix gently but
thoroughly. If mixture is too dry, add a little more mayonnaise.
Shape into 6 cakes.
Cook cakes in fry pan, in just enough fat to prevent sticking, until
browned; about 5 minutes on each side.
Note: If desired, crab cakes may be deep fried at 350F 2 to 3
minutes, or until browned.
Maryland Seafood Cookbook 1
Servings: 6 servings
Maryland Lady Crab Cakes Recipe brought to you by Recipe Ideas
Categories: Cake; Crab; Fish; Seafood
The History of Recipes
Food historians have tracked the existence of recipes back into history, in fact as far into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, generally, these old recipes were just basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to food historians is a series of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, he describes how the meals were separated into starters, main meal and desserts, a style of dining still practiced today. Aspicius also informs us how the ancient Romans were skilled in the use of many different spices and herbs, including many that are still in use today like basil, mint and dill. As our culinary historical trip moves to more modern times there are some books which were published in the 14th Century - a book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they have no connection with the indian curry that is popular today, but rather recipes for the types of food on the menues of the rich and powerful of the time. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, such as coriander, parsley, and rosemary. These new spices and herbs was responsible for an explosion in books on cooking, many of which still exist in private libraries. By the arrival of the twentieth century, recipe publications are greatly in demand as a result of increased literacy, more free time and having more money to spend. |
We hope you enjoy this Maryland Lady Crab Cakes recipe.
