Crab Cakes With Red Bell Pepper

Have you ever thought about what it means to love God with all your heart, soul, and mind? I don’t think any of us fully plumb the depths of that commandment, but here are some obvious aspects: 1. Your love for God transcends all other desires (see Exodus 20:3). 2. Like David, you long to gaze upon His beauty and seek fellowship with Him (see Psalm 27:4). 3. You rejoice in meditating on His Word, and, like Jesus, you rise early to pray (Psalm 119:97, Mark 1:35). 4. You always delight to do His will, regardless of how difficult it may be (see Psalm 40:8, NASB). 5. A regard for His glory governs and motivates everything you do – your eating and drinking, your working and playing, your buying and selling, your reading and speaking – and, dare I mention it, even your driving (see 1 Corinthians 10:31). 6. You are never discouraged or frustrated by adverse circumstances because you are confident God is working all things together for your good (see Romans 8:28). 7. You recognize His sovereignty in every event of your life and consequently receive both success and failure from His hand (see 1 Samuel 2:7; Psalm 75:6-7). 8. You are always content because you know He will never leave you or forsake you (see Hebrews 13:5). 9. The first petition in the Lord’s Prayer, “Hallowed be your name,” is the most important prayer you pray (see Matthew 6:9).

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables		September 1	1	Servings

INGREDIENTS

1/2	lb	Lump crab meat, picked over
1/4	t	Salt
1/2		Red bell pepper, minced
1/2		Stick unsalted butter, 1/4
		cup
1 1/2	t	Fresh lemon juice
2	T	Lightly beaten egg
1 1/2	t	Worcestershire sauce
1		Hard-boiled large egg, one
		half chopped
		fine and for
		garnish the other
		half quartered
1/3	c	Fresh white bread crumbs
1	T	Vegetable oil
		Lemon wedges for garnish if
		desired
		Bottled tartar sauce as an
		accompaniment
		if desired

INSTRUCTIONS

In a bowl combine the crab meat, the salt, and black pepper to taste.
In a small saucepan cook the bell pepper in 3 tablespoons of the
butter over moderately low heat, stirring, until it is softened.
Remove the pan from the heat, stir in the lemon juice, the beaten  egg,
and the Worcestershire sauce, and stir the mixture into the crab  meat.
Add the chopped hard-boiled egg and the bread crumbs, combine  the
mixture gently but thoroughly, and form it into 4 patties, each  about
1/2 inch thick.  In a large heavy skillet heat the oil with the
remaining 1 tablespoon  butter over moderately high heat until the foam
subsides and in the  fat saute the crab cakes, turning them carefully,
for 4 to 5 minutes  on each side, or until they are golden brown and
crisp. Serve the  crab cakes with the lemon wedges, the remaining
hard-boiled egg, and  the tartar sauce.  Serves 2.  Gourmet September
1990  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“The art of love is God at work through you. #Wilferd A. Peterson”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1129 Calories From Fat: 1019 Total Fat: 115.6g Cholesterol: 569.1mg Sodium: 855.3mg Potassium: 286.9mg Carbohydrates: 14.3g Fiber: <1g Sugar: 4g Protein: 13.5g