Crab Cakes With Sherry-cayenne Mayo

Do we turn away from [the Lord’s Table] when it is administered? If so, how can we justify our conduct? It will not do to say it is not a necessary ordinance. To say so is to pour contempt on Christ Himself, and declare that we do not obey Him. It will not do to say that we feel unworthy to come to the Lord’s table. To say so is to declare that we are unfit to die, and unprepared to meet God. These are solemn considerations. All non-communicants should ponder them well.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Grains, Eggs		Seafood	10	Servings

INGREDIENTS

		Crab Cakes
2	lb	Crab meat, preferably blue
		crab
1/4	c	Red bell pepper, minced
1/4	c	Green bell pepper, minced
1/4	c	Yellow bell pepper, minced
1 1/2		Leafy celery stalks, minced
1/4	c	Sweet red onion, minced
1/2		Jalapeno chile, seeded and
		minced
2		Eggs
1	T	Tabasco sauce
1 1/2	t	Worcestershire sauce
1/2	c	Mayonnaise
1/2	c	Fine bread crumbs, 1/2 to
		3/4
		Sherry-Cayenne
		Mayonnaise-
1	c	Mayonnaise
1	t	Cayenne
2	T	Sherry vinegar
		Peanut oil, for deep-frying
8		Lemon wedges, one-each
		serving

INSTRUCTIONS

Check the crab meat for pieces of shell and gently squeeze out any
excess moisture. Do not break up the larger pieces of meat, as these
enhance the texture of the crab cakes. In a large bowl, combine all
the crab cake ingredients, mixing well but lightly. Form into cakes
about 2 inches diameter and 1/2 inch high.  To prepare the
Sherry-Cayenne Mayo, mix 1 cup mayonnaise, cayenne, and  vinegar
together well. Keep refrigerated until needed.  Heat the oil to 375
degrees.  Deep-fry the crab cakes for about 3 minute, or until golden
brown and  crispy on the outside. The crab cake can also be pan-fried,
if you  prefer.  Serve 3 crab cakes per person, and top each with 1 1/2
to 2 tsp of  Sherry-Cayenne Mayonnaise. Garnish each serving with a
lemon wedge.  These recipes are from "Fog City Diner Cookbook" by Cindy
Pawlcyn,  published by 10 Speed Press. Web2MC courtesty of Buster and
patH  (phannema@wizard.ucr.edu)  Published by KCRW's Good Food (Los
Angeles) on Apr 19, 97  Recipe by: Cindy Pawlcyn, Fog City Diner Posted
to MC-Recipe Digest  V1 #583 by PATh <phannema@wizard.ucr.edu> on Apr
21, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 202 Calories From Fat: 132 Total Fat: 14.8g Cholesterol: 52.2mg Sodium: 437mg Potassium: 98.9mg Carbohydrates: 14.2g Fiber: <1g Sugar: 3.2g Protein: 3.8g