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
Written recipes as an idea can be observed far back into ancient history, at least as far into history as the early Egyptians, and maybe further still. However, sadly, these old cook books were just very basic pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe found, according to experts in ancient history is a series of 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 people feel wonderful and blissful. Much later, in Roman times a roman called Apicius compiled some scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main meal and afters, something we still use today. Additionally, he recounts how the ancient chefs made use of many herbs, including some that we all recognise such as thyme, mint and parsley. Later, in the fifteenth century, the Crusaders brought back many foods and spices from Arab cuisine, including coriander, basil and rosemary. These new culinary innovations led to an eruption in manuscripts on cookery, most of which still exist in academic collections. During the next few centuries, the powerful families of the West competed with each other to serve the most extravagent banquests, and because of this the best cooks and their recipes were much in demand. Notwithstanding that, it was during the 19th century that cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. By the advent of the 20th century, recipe books are in high demand, as a result of higher levels of literacy, more leisure time and having more disposable income. |
We hope you enjoy this Confetti Crab Salad recipe.
