God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Alan Redpath used to talk to young people about the vital importance of what he called “blanket victory.” He was referring, not to some strategy for overall success, but to the necessity of getting out of bed at a reasonable time in the morning to pursue the business of the day. If a young person could not get victory over his blankets, it was unlikely that he would be self-controlled in many other areas.
The source of my authority in this pulpit is not...my wisdom; nor is it a private revelation granted to me beyond the revelation of Scripture. My words have authority only insofar as they are the repetition, unfolding and proper application of the words of Scripture. I have authority only when I stand under authority. And our corporate symbol of that truth is the sound of your Bibles opening to the text. My deep conviction about preaching is that a pastor must show the people that what he is saying was already said or implied in the Bible. If it cannot be shown it has no special authority.
Frozen king crab legs; (not thawed) or 1 pound fresh lump crab meat, picked over
2
tb
Fresh lime juice; or to taste
1/2
c
Mayonnaise
2
ts
Creole or other coarse-grained mustard
4
1-inch-thick slices brioche or challah
Unsalted butter; softened, if desired
4
tb
Freshly grated Parmesan
Lime wedges
Chopped fresh chives
INSTRUCTIONS
ACCOMPANIMENT
GARNISH
Can be prepared in 45 minutes or less.
Preheat broiler.
If using king crab legs, split them lengthwise and cut crosswise into
4-inch lengths. Arrange legs, shell sides down, on a steamer rack set over
a kettle of simmering water and steam, covered, 7 to 10 minutes, or until
heated through. Remove rack from heat and let crab stand, covered, until
just cool enough to handle. Working over a bowl, with a fork extract crab
meat from shells, discarding cartilage and allowing juices to accumulate in
bowl. Using your fingers, separate crab meat into large shreds. (If using
lump crab meat, put in a bowl but do not shred.) Add 1 tablespoon lime
juice and toss to combine.
In a small bowl whisk together remaining tablespoon lime juice, mayonnaise,
and mustard until smooth. Pour sauce over crab and toss to coat. Season
crab mixture with salt and pepper and chill, covered,
30 minutes.
Lightly toast brioche or challah and with a 3 1/4-inch round cutter cut out
rounds. Lightly butter toast. Spoon one fourth crab mixture into a 1/2-cup
measure. Holding a toast round on top of mixture in measure, invert crab
onto round and set on an ungreased baking sheet. Repeat procedure with
remaining crab mixture and rounds and sprinkle 1 tablespoon Parmesan over
each sandwich. Broil sandwiches about 3 inches from heat until cheese is
melted and golden, 1 to 2 minutes.
Serve sandwiches with lime wedges and garnish with chives.
Makes 4
Gourmet April 1997
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998
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