We are not going to simply wake up one morning and discover that we suddenly hate what we used to love. The things of this world will never appear as “dung” when viewed in and of themselves. They will smell good and taste good and feel good and bring satisfaction and we will treasure and value them and fight for them and work for them and find every excuse imaginable to get them at any and all cost; they will retain their magnetic appeal and allure and power until they are set against the surpassing value and beauty of Christ Jesus.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Eggs		Seafood	6	Servings

INGREDIENTS

1	lb	Lump crabmeat, cooked
1		Egg, beaten
1	ts	Salt
1/2	ts	Pepper
1/4	c	Parsley, chopped
1/4	ts	Dry mustard
1/2	c	Mayonnaise
1/4	ts	Worcestershire sauce
1	c	Bread crumbs
6	tb	Butter

INSTRUCTIONS

I personally like to add 1 ts of Old Bay seasoning to this and cut back a
little on the salt.
Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in
medium bowl. Using 1/3 - 1/2 cup for each cake, shape mixture into 6 cakes.
Gently coat cakes with breadcrumbs; place cakes on plate and refrigerate 2
hours. Melt butter in 10" skillet. Brown crab cakes in butter until golden
on both sides and heated through. Cakes will keep in refrigerator 3-4 days
and in the freezer 2 months. To reheat, wrap in foil and warm in preheated
325 degree oven for 10 minutes or refry in a skillet with a little butter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“This side of eternity we see only a fraction of the picture”