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
Recipes as an idea can be found far back into the distant past, at least as far back into recorded history as ancient Egypt, and possibly even further. Interesting though that is, these, early cook books were just simple pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language 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 making anyone who drank it feel wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius created a few documents describing recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and afters, a style of dining still practiced today. He also recounts how the Roman cooks used many herbs, including a few that will be familiar to modern chefs like basil, mint and asafoetida. Moving our culinary historical trip onwards, there were a couple of interesting books which appeared in the 1300s - one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the spicy food that is popular today, but instead descriptions of the types of meals on the menus of the rich and powerful. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas created an eruption in manuscripts on cookery, many of which are now in academic collections. When we get to the 20th century, cookery books are in great demand, mostly as a result of better eduction, more spare time and being a little richer. The arrival of TV gave us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Parker House Crab Cakes recipe.
