5 cup cornflakes
1/2 cup mayonnaise
2 tbsp dijon mustard
2 tsp old bay seasoning
1/8 tsp cayenne
2 large egg yolks
2 lb jumbo lump crab meat,
1 picked over
1/2 stick (1/4 cup) unsalted
1 butter, softened
Directions
In a food procesor 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 then add crabmeat,
salt and pepper to taste, tossing mixture gently but thoroughly. With
a 1/4-cup measure form a crab mixture 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 middle of oven until crisp and cooked through, about 15
minutes. Serve crab cakes with tartar sauce. Makes about 20 crab
cakes. Gourmet June 1995.
Servings: 20 cakes
Oven-Baked Crab Cakes - The Sea Grill Recipe brought to you by Recipe Ideas
Categories: Cake; Crab; Fish; Seafood
The History of Recipes
It is quite feasible to trace the history of recipes way back into the far past, in fact as far into history as ancient Egypt, and potentially, even further back. In practice though, mostly, these early cookbooks were just very simple hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are some ancient tablets in ancient Sumerian 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 blissful. Moving on, we have some books which appeared in the fourteenth century : a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the spicy food that is served today, but rather descriptions of the types of meals eaten by the upper classes of those days. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the Middle-East, including spices like parsley, basil and rosemary. The introduction of these new tastes was responsible for an explosion in books on cooking, the majority of which still exist in academic collections. During the following few centuries, the upper-class families of Wesstern Europe strove to serve up the most exotic meals, and as a result the best chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the 19th century that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, trying out, and publishing popular recipes of the day. The revolution that is television brings us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Oven Baked Crab Cakes The Sea Grill recipe.
