Human nature is indeed in the grip of an overwhelming army of occupation. Its natural aim, it can truthfully be said, is pleasure; and when we consider the amount of time, energy, money, interest and enthusiasm that men and women give to the satisfaction of this aim we can appreciate the accuracy of James’ diagnosis; and Christians can use it as a reliable yard stick by which to measure the sincerity of their religion. Is God or pleasure the dominant concern of their life?

R.V.G. Tasker

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy	New Orleans	Seafood	12	Servings

INGREDIENTS

6	md	Hard shell crabs
1 1/2	qt	Water
2	md	Yellow onions; quarter
6		Ribs celery; coarsely chopped
1 1/2	tb	Liquid crab boil
1 1/2	c	Green onions; chopped
4	oz	Butter
1	lb	Lump crabmeat
1	c	Heavy cream
2	tb	Flour
1	pn	Thyme
1	ts	Powdered garlic
		Salt & cayenne pepper to taste
2	cn	(12-oz) corn

INSTRUCTIONS

CRAB STOCK
CORN STOCK
Put all Crab Stock ingredients in heavy saucepan; bring to a rolling boil.
Reduce heat to simmer; cook for 3 hours. Add water when necessary to keep
at one (1) quart. To make Corn Stock: In a 3 quart saucepan, saut. onions
in butter until wilted. Add flour and seasonings; cook until flour begins
to stick to the pan. Add crab stock and simmer for 15 minutes. Add corn;
simmer an additional 15 minutes. Pour cream into pan and stir. Remove from
heat. Let stand for one half hour. Reheat to serve.
COMMANDER'S PALACE
WASHINGTON AVE & COLISEUM ST
NEW ORLEANS, LA
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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