What a breathtaking picture. For Christ to be the head of the church is for Christ to give everything He has for the good of the church. Christ takes responsibility for the beauty of His bride, ready to lay aside His rights and willing to lay down His life for the sake of her splendor. So this is who God has designed a husband to be: a man who gives everything he has for the good of his wife. A man who takes responsibility for the beauty of his bride, ready to lay aside his rights and willing to lay down his life for the sake of her splendor. God has designed a husband to be the head of his wife like this so that in a husband’s love for his wife, the world might see a picture of Christ’s love for His people.

David Platt

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Chinese	Chinese, Seafood, Ceideburg 2	2	Servings

INGREDIENTS

1		Crab, live in the shell, about 2 pounds
2		Green onions, bruised and cut in half
2	qt	Sized slices of ginger
1	tb	Shao Hsing wine or dry sherry
		Ginger, Green Onion and Vinegar Dipping Sauce
4	tb	Finely shredded green onion
2	tb	Finely shredded ginger, preferably young ginger
1/4	ts	Sugar
1/2	ts	Salt
5	tb	Vinegar
3 1/2	tb	Peanut oil

INSTRUCTIONS

It's crab season here in the San Francisco bay area.  Heap and heaps
of luscious Dungeness crabs are showing up all over the place.
Steamed or live++take your pick!  I was in Oakland's Chinatown last
weekend shopping at the Sam Yick gorcery and saw a couple of boxes of
still- kicking Blue crabs for a buck seventy-nine a pound.  Good
eatin' ahead!
Kill and clean the crab.  Place it, top shell down, on a heat-
resistant plate.  Scatter the onion, ginger and wine on top of the
crab. Put the crab and plate into a preheated steamer. steam over
high heat for 15 minutes. Remove and cool.
Disjoint and crack the crab and arrange on a platter.  Dip the meat
into the dipping sauce and eat with green onions and ginger.  Use the
tip of the leg to dig out the meat.
Serves 2 as a light meal.
GINGER, GREEN ONION and VINEGAR DIPPING SAUCE Scatter green onions in
a shallow saucer.  Top with the shredded ginger. Sprinkle sugar and
salt evenly over the ginger.  Pour the vinegar over the ginger. Heat
the oil until it's hot but not smoking, and pour it over the mixture.
It should sizzle lightly.  If it is too hot, let it cool.
Makes about 2/3 cup.
Joyce Jue, San Francisco Chronicle, 12/5/90.
Posted by Stephen Ceideburg December 8 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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