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
Experts have tracked the existence of recipes way back into distant history, in fact as far into history as the ancient Egyptians, and possibly even further. In practice though, generally, these ancient cookbooks were just simple pictorial recipes for food preparation.
In fact, the most ancient recipe in existence, according to historians is a collection of stone 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 having made anyone who tried it feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius assembled some documents showing how to cook the recipes cooked by the Romans. He recounts how the roman meals were separated into starters, main course and afters, something that is very familiar to us today. This early Roman chef informs us how the chefs of Roman times were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern cooks like bay, rue and parsley. Later, there are some interesting books published in the 14th Century - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the spicy food that appears on menues today, but instead accounts of the types of food cooked for the rich people of that period. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from Arab countries, such as coriander, basil and rosemary. These new culinary innovations was responsible for an increase in manuscripts on cookery, some of which are kept safe in private libraries. By the time we get to the 20th century, recipe publications were greatly in demand as a result of more people being able to read, more free time and having more money. |
We hope you enjoy this Oven Baked Crab Cakes The Sea Grill recipe.
