Crab Cakes With Basil Aioli

If Jesus actually stood in my place and bore my sin on the cross as the Bible teaches, then I can never be punished for that sin. In order for Christ’s atonement to truly be a substitutionary or vicarious atonement, then it must actually secure a real salvation for all for whom Christ died. If the atonement only makes salvation a possibility, then it cannot be a vicarious atonement. If Christ acted as a real and true substitute for those for whom He died, then all for whom He died will be saved. To say that Christ died a vicarious death in the place of all sinners but that not all sinners will be saved is a contradiction.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	French		4	Servings

INGREDIENTS

12	oz	Crabmeat
1/4	c	Roasted red peppers from
		jar minced
1 1/2	t	Lemon peel, grated
3	c	Fresh breadcrumbs, 8 ounces
		French Bread
2		Egg yolks
		All purpose flour
2		Egg whites, beaten just
		until foamy
3	T	Butter
3/4	c	Mayonnaise
1/2	c	Fresh basil, finely chopped
1	T	Fresh lemon juice
1 1/2	t	Garlic, minced
1 1/2	t	Lemon peel, grated

INSTRUCTIONS

Basil Aioli: Mix all ingredients in medium bowl. Season to taste with
salt and pepper. Cover and refrigerate at least 1 hour to allow
flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)
Crab Cakes: Combine crabmeat, red peppers, 3 tablespoons Basil Aioli
and lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season  to
taste with salt and pepper. Mix in yolks (mixture will be soft).  Form
crab mixture into eight 3/4 inch thick cakes, using generous 1/4
cupful for each. Coat cakes on both sides with flour; shake off
excess. Brush both sides with beaten whites, then coat with remaining
breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.  Melt
butter in heavy large skillet over medium-high heat. Working in
batches, cook cakes until golden brown and heated through, about 4
minutes per side. Place 2 cakes on each plate. Serve with remaining
Basil Aioli.  Note: From the Bay View Restaurant, where these cakes are
served with  a chopped tomato and basil salad. The Basil Aioli is also
a good  sauce for grilled or sauteed fish. The basil could easily - and
deliciously - be replaced by cilantro, parsley or chives.  Printed in
Bon Appetit April 1998  Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Bay View Restaurant at The Inn at the Tides, Bodega Bay, CA
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr
7, 1998

A Message from our Provider:

“God is bigger than any church”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 906 Calories From Fat: 274 Total Fat: 31.1g Cholesterol: 126.6mg Sodium: 920.2mg Potassium: 518mg Carbohydrates: 134.3g Fiber: 9.3g Sugar: 8.5g Protein: 22.9g

Do you believe? 'I believe,' says one, and he begins to repeat what they call the 'Apostles’ Creed.' Hold your tongue, sir! That matters not; the devil believes that, perhaps more intelligently than you do; he believes and trembles. That kind of believing saves no man. You may believe the most orthodox creed in Christendom, and perish. Do you trust - for that is the cream of the word 'believe' - do you trust in Jesus? Do you lean your whole weight on Him? Have you that faith which the Puritans used to call 'recumbency' or 'leaning'? This is the faith that saves - faith that falls back into the arms of Jesus, a faith that drops from its own hanging-place into those mighty arms.

C.H. Spurgeon