Most of us have had sins that we would easily confess to God, yet would be ashamed to confess to another brother or sister. Does this make sense? After all, God is the Holy One. To be exposed in His presence should be much more difficult than being exposed before sinners like ourselves. People who truly confess to God are less concerned that others learn their secret. If we easily confess to God something that shames us to confess to a friend, we are thinking too highly of the opinions of people and not highly enough about the holiness of God.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables		Crab	4	Servings

INGREDIENTS

1/4	c	Mayonnaise
1	tb	Dijon mustard
1	ds	Worcestershire sauce
1/2	c	Finely sliced scallion; light and dark part
1	ts	Salt
1	lg	Egg; lightly beaten
1	lb	Picked over crab
1/4	c	Fresh breadcrumbs; or more
		Tabasco sauce
2	tb	Vegetable oil
2	tb	Butter
		Flour for dredging
		Cole slaw made with threads of carrot, red bell pepper and parsley

INSTRUCTIONS

In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion,
1 teaspoon salt and egg. Add to crab and fold in enough breadcrumbs so crab
cakes just hold together; season with Tabasco sauce. Refrigerate the
mixture for 30 minutes so that it is easier to handle. Shape mixture into 8
small cakes. Heat oil and butter in a nonstick skillet. Dip cakes in flour
on both sides and shake off excess. Cook gently, on low heat for about 5
minutes a side or until cooked through. Drain and serve over cole slaw.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6636
Posted to recipelu-digest Volume 01 Number 163 by RecipeLu
<recipelu@geocities.com> on Oct 26, 1997

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