5 cup cornflakes
1/2 cup mayonnaise
2 tbsp dijon mustard
2 tsp old bay seasoning
1/8 tsp cayenne pepper
2 large egg yolks
2 lb jumbo lump crab meat
1/4 cup unsalted butter, softened
Directions
In a food processor, pulse cornflakes until ground coarse and spread
in a shallow baking pan.
In a large bowl, whisk together mayonnaise, mustard, Old Bay
seasoning, cayenne and yolks and add crab meat and salt and pepper to
taste, tossing mixture gently but thoroughly.
With a 1/4 cup measure, form crab miguel into slightly flattened
rounds about 2 1/2 inches wide and 3/4 inch thick and gently coat
crab cakes with cornflakes, transferring as coated to a
wax-paper-lined baking sheet. Chill crab cakes, covered with plastic
wrap, at least 2 hours and up to 4 hours.
Preheat oven to 400F.
Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon
butter on each crab cake and bake in the middle of the oven until
crisp and cooked through, about 15 minutes.
Serve with tartar sauce.
Servings: 20 crab cakes
Oven Baked Crab Cakes From The Sea Grill Rest Recipe brought to you by Recipe Ideas
Categories: Cake; Crab; Fish; Grilling; Seafood
The History of Recipes
We can read the history of written recipes back into history, in fact as far back into history as the ancient Egyptians, and possibly even further than that. However, in the main part, these early cook books were just very simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a series of stone tablets in ancient Sumerian which show 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 drinkers feel wonderful and blissful. As we move into Roman times 25BC a roman called Apicius wrote a number of documents which described recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into appetizers, main course and dessert, something we still use today. Aspicius recounts how the chefs of Roman times used a good variety of spices, including many that are still in use today for example bay, mint and dill. Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from Arab cuisine, including spices like basil and coriander. These new spices and herbs led to an increase in recipe publications, most of which still exist in private collections. During the next few centuries, the powerful and rich houses tried to lay on the most exotic banquets, and because of this the best chefs and their recipe collections could command a high salary. Even so, it was during the nineteenth century that haute cuisine and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and recording recipes common in their social group. By the advent of the 20th century, cook books were increasing in popularity mostly due to higher levels of literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Oven Baked Crab Cakes From The Sea Grill Rest recipe.
