Ingredients
16 oz lump crab meat
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 medium onion, diced
2 shallots, diced
1 clove garlic, diced
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
2 cup cracker crumbs, unsalted
1 pt heavy cream
2 whole eggs, blended
1 flour
1 olive oil
Directions
1. Saute peppers, onions, shallots, and garlic in 2 Tbs olive oil. Set
aside and cool. 2. In a mixing bowl, add crab meat, parsley, basil,
sauteed onions, peppers, shallots and garlic. Mix thoroughly. 3. Add
cream and about 1 cup of cracker crumbs. The mixture should be stiff
enough to shape. Adjust seasoning with salt and pepper. 4. Shape
crab mixture into oval cakes. Dip into flour, then egg mixture, then
remaining cracker crumbs. Shake off excess cracker crumbs. 5.
Refrigerate for 1 hour. 6. Heat 2 Tbs olive oil in heavy skillet.
Saute cakes until golden brown. Present 2 cakes per person.
Servings: 8 servings
Parker House Crab Cakes Recipe brought to you by Recipe Ideas
Categories: Cake; Crab; Fish; Seafood
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into antiquity, certainly as far back as the ancient Egyptians, and possibly even further than that. Having said that, sadly, these old cook books were just very simple hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to academics is a collection of ancient 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`. During Roman times 25BC a man called Apicius created some scripts showing how to cook the recipes prepared by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius also tells us how the Roman cooks made use of many different herbs, including a few you will know such as basil, mint and dill. During the succeeding few centuries, the upper-class families of Europe strove to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 19th century that fine cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the 1900s, cooking publications were starting to become popular as a result of more people being able to read, people having increased spare time and having more disposable income. Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Parker House Crab Cakes recipe.
