1 1/2 lemons
1/2 cup olive oil
6 cloves garlic, minced
3 stalks celery, chopped
1 parsley, chopped
Directions
To cook crabs, place in boiling water with salt, crab boil and lemons
for 20 minutes.
Clean crabs, removing legs. (This means: take tops off of crabs and
remove the dead man's fingers -- the spongy material on either tip).
Break in half if small, quarters if large. Slice lemons and squeeze.
Combine lemon juice, olive oil, garlic, celery, and parlsey and pour
over crabs. Turn occasionally while marinating.
Servings: 6 servings
Marinated Crabs Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Seafood
The History of Recipes
We can track the history of written recipes way back into antiquity, in fact as far as ancient Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these old cookbooks were just simple hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to experts in ancient history is a collection of clay tablets in the Sumerian language describing 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 people feel exhilarated. Much later, in Roman times a man called Apicius assembled a number of documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient Romans were skilled in the use of many different aromatic flavors, including some familiar names such as bay, rue and parsley. Continuing our culinary historical journey, there are two books published in the 1300s ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian curry that is served today, but rather accounts of the types of meals eaten by the rich. Later on, in the 15th century, the Crusaders brought back many new foods and spices from the Middle-East, including spices such as basil and coriander. These new foods and spices caused an increase in recipe books, some of which are now in private libraries. Over the succeeding few hundred years, the powerful families of Wesstern Europe strove to lay on the most extravagent banquests, and as a result chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. When we get to the twentieth century, recipe books are starting to become popular as a result of increased literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Marinated Crabs recipe.
