Surely Paul could have made the gospel more palatable – and less dangerous – by saying it was about something else. Something cleaner and less ridiculous than the cross. Something more glorious. Less disgusting. He didn’t do that, though. “I decided,” Paul said, “to know nothing among you except Jesus Christ and Him crucified” (1 Cor. 2:2). In the face of the worst cultural prejudice imaginable, he fixed the entire gospel squarely and immovably on the fact that Jesus was tacked to a stauros and left to die. If he had been trying to find a surefire way to turn first-century people off from his “good news,” he couldn’t have done better than that! So why did he do it? It’s simple. He did it because he knew that leaving the cross out, or running past it with a glance, or making it peripheral to the gospel, or allowing anything else to displace it at the center of the gospel would make it, finally, no gospel at all.

Greg Gilbert

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	Cajun	Seafood	8	Servings

INGREDIENTS

8	oz	Blue crab meat; shredded
8	oz	Snow crab meat; shredded
8	oz	Shrimp; peeled, deveined and coarsely chopped
1/4	c	Green bell pepper; diced
1/4	c	Red bell pepper; diced
1/4	c	Scallions; diced
1/4	c	Dijon mustard
		Salt and pepper to taste
1	tb	Cajun spice (not too salty)
2 1/2	c	Basil's Garlic Mayonnaise
1 1/2	c	Coarse bread crumbs; plus
1/4	c	Or dusting cakes
		Oil for sauteing
		Basil's Champagne Sauce
		Green olives (garnish)
		Chopped tomatoes (garnish)

INSTRUCTIONS

1. Combine crab meat and shrimp in a bowl. Add peppers and scallions; mix
with a wooden spoon. Add mustard, salt, pepper, Cajun spice and garlic
mayonnaise; stir. Stir in 1 1/2 cups bread crumbs, mixing until thoroughly
blended.
2. Shape mixture into 8 patties, each about 3 inches wide and 3/4 inch
thick. Sprinkle both sides with remaining 1/4 cup bread crumbs.
3. Heat oil in a skillet until very hot. Add crab cakes and saute on both
sides until browned, about 5 minutes per side.
4. Bake crab cakes in a preheated 400-degree oven until crisp, about 5
minutes.
5. Spoon 1/4 cup Champagne sauce on each of 8 serving plates. Place a crab
cake on each plate. Garnish with green olives and chopped tomatoes, if
desired.
Source: Basil's Restaurant in Michigan City, Indiana.
Date: 10 Jun 96 09:57:22 EDT
From: Linda <72752.746@compuserve.com>
MM-Recipes Digest V3 #161
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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