If we would therefore behave like good soldiers of Jesus Christ, we must be always on our guard, and never pretend to lay down our spiritual weapons of prayer and watching, till our warfare is ended by death; for if we do, our spiritual foe will quickly prevail against us. What if he has left us? It is only for a season; yet in a little while, and, like a roaring lion, with double fury, he will break out upon us again. Satan is such a evil enemy, that he seldom leaves us after the first attack. As he followed our blessed Lord with one temptation after another, so will he treat the Lord's servants. And the reason why he sometimes does not renew his attacks, is because God knows our weaknesses and at times are unable to bear an attack. Sometimes the pause in the temptations come because our adversary thinks it is better to assault us at a more convenient season.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy			8	Servings

INGREDIENTS

1/2	c	Olive oil
1/2		Red pepper,finely diced
1/2		Green pepper, finely diced
1	lb	Best-quality lump crab meat
2	lg	Eggs, beaten
1 1/2	c	Coarse ground homemade bread crumbs
		Salt, freshly ground pepper
1	c	Dry white wine
1		Shallot, minced
1	c	Whipping cream
8	oz	Unsalted butter, softened
1/2	c	Chopped fresh cilantro
		Chopped tomato
		Cilantro sprigs

INSTRUCTIONS

CRAB CAKES
CILANTRO BUTTER SAUCE
GARNISH
1. Heat  1/4 cup of the oil in a large skillet; cook red and green peppers
in the oil until tender, 3 to 4 minutes. Remove from skillet with a slotted
spoon. Cool.
2. Mix crab meat, eggs, cooked peppers and 2 tablespoons of the bread
crumbs in a large bowl. Season with salt and pepper. Using wet hands, shape
crab mixture into 8 equal-size cakes. Place on a wax paper-lined plate and
chill up to several hours.
3. Heat oven to 375 degrees. Coat crab cakes in bread crumbs on all sides.
Heat remaining  1/4 cup oil in a large, ovenproof skillet. Add crab cakes
in a single layer. Cook until nicely browned on bottom, about 2 minutes.
Carefully turn cakes over and then place in oven. Bake until golden on all
sides, 10 to 12 minutes.
4. Meanwhile, for sauce, boil wine with shallot in a medium non-reactive
saucepan until reduced to  1/3 cup. Stir in cream and boil until reduced by
about half. Working over very low heat, whisk in the butter, 1 tablespoon
at a time, until sauce is light and thick. Do not allow sauce to boil at
any time or it will separate. Strain sauce through a fine wire mesh
strainer into a warm bowl. Stir in cilantro, salt and pepper. Keep warm by
covering tightly with plastic wrap and then placing bowl in a pan of warm
water.
5. To serve, pour a few tablespoons of the sauce onto a warm serving plate.
Top with a crab cake. Garnish with chopped tomato and cilantro sprig. Serve
immediately.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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