Ingredients
YIELD 1 BATCH
12 crabs, softshell
1 cup salad oil
2 tbsp vinegar, white
1 tsp salt
1/4 tsp tarragon leaves
1 tsp lemon pepper
1/8 tsp lemon bits or rind
1/8 tsp garlic powder
Directions
Liberally baste bottom of crabs with marinade. Grill over coals
slowly, at least 12 inches from coals for 5 minutes. Baste top and
turn; grill for 5 more minutes. (Mix marinade and stand at room temp
for several hours before using). Source: THE CAPITOL, Annapolis
Maryland Jun 85 Recipe date: 06/15/85
Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On
4 JUN 1995 073117 ~0600
Servings: 1 servings
Marinated Grilled Softshell Crabs Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Grilling; Seafood
The History of Recipes
Written recipes as a concept can be tracked far back into antiquity, in truth as far back into history as the early Egyptians, and possibly even further than that. However, these, ancient cookbooks were just very simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are a few tablets in Sumerian which recount 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 anyone who tried it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some documents which described recipes enjoyed by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, something we still use today. Aspicius also recounts how the cooks of his times used many different herbs, including a few that are still present in modern kitchens such as basil, mint and parsley. As our culinary historical trip moves to more modern times we find a couple of interesting cookery books dating from the 14th Century - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these are not about the indian food that is familiar to us all today, but instead descriptions of the types of food cooked for the upper classes of those days. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, such as coriander, parsley, and basil. The introduction of these new foods and spices prompted an increase in recipe publications, most of which are now in academic collections. By the arrival of the twentieth century, cook books are increasing in popularity due to more people being able to read, more free time and a general increase in wealth. The introduction of television gave us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Marinated Grilled Softshell Crabs recipe.
