12 crabs, soft
12 oz beer, warm
1 1/4 cup flour
2 tsp salt
1 tsp paprika
1/2 tsp baking powder
Directions
Pour beer in mixing bowl, add flour then remainder of ingredients. Mix
well. Prepare batter at least 1-1/2 hours before use as it will
thicken standing. Dust crabs lightly in flour; dip singly in batter.
Deep-fry at 360 degrees for 2-5 minutes depending on size. Crabs
should be golden brown. Drain and serve.
Servings: 6 servings
Beer Batter Softshell Crabs Recipe brought to you by Recipe Ideas
Categories: Beer; Crab; Fish; Seafood
The History of Recipes
Food historians have found proof that recipes existed back into the distant past, in fact as far into history as early Egypt, and maybe even further. Interesting though that maybe, generally, these early cook books were just basic hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a collection of ancient tablets in ancient 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 drinkers feel wonderful. During Roman times 25BC a roman called Apicius created a few scripts which described recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. He also recounts how the Roman chefs used many aromatic flavours, including some that we all recognise for example bay, fennel and parsley. Closer to modern times, we find two interesting cookery books which were published in the fourteenth century - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian food that appears on menues today, but instead recipes for the types of meals on the menues of the rich. In the fifteenth century, people returning from the crusades brought us many new foods and spices from Arab cooking, including coriander, basil and rosemary. These new foods and tastes prompted an eruption in recipe publications, some of which are now in private libraries. Like it or not, the introduction of television gave us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Beer Batter Softshell Crabs recipe.
