1 lb crab meat picked over to remove s, hells and cartil
1/2 cup mayonnaise
1/2 cup finely chopped radishes
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped onion or scallions
2 tbsp drained capers (finely chopped)
1 tbsp lemon juice
1/2 tsp salt
1/8 tsp freshly ground black pepper
Directions
IN A LARGE BOWL, combine all of the ingredients. Refrigerate until
serving time.
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
Servings: 6 servings
Confetti Crab Salad Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Salad; Seafood
The History of Recipes
It is quite possible to track the history of recipes back into the far past, in truth as far as the Egyptians, and possibly even further than that. Interesting though that is, these, ancient records were just primitive pictorial instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to food historians are a few ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. During Roman times 25BC a man called Apicius created a few documents which described recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman chefs were skilled in the use of many different aromatic flavours, including a few that are still present in modern kitchens for example bay, fennel and asafoetida. Closer to modern times, we have two interesting cookery books from the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are nothing to do with the curry that is served today, but instead recipes for the types of meals on the tables of the nobility of those days. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, such as basil and rosemary. The introduction of these new culinary ideas prompted a surge in manuscripts on food, some of which are now in private libraries. During the succeeding few centuries, the rich families of Wesstern Europe tried to lay on the best banquets, and as a consequence, cooks and their collection of recipes could command a high salary. However, it wasn`t until the 1800s that formal cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes of the day. By the time we get to the twentieth century, cooking publications are increasing in popularity due to more people being able to read, more free time and having more money to spend. Like it or not, the introduction of TV brings us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Confetti Crab Salad recipe.
