The Lord very frequently addresses us in the character of a husband… As He performs all the offices of a true and faithful husband, so He stipulates for love and conjugal chastity from us; that is, that we do not prostitute our souls to Satan… Therefore, as the purer and chaster the husband is, the more grievously is he offended when he sees his wife inclining to a rival; so the Lord, who has betrothed us to Himself in truth, declares that He burns with the hottest jealousy whenever, neglecting the purity of His holy marriage, we defile ourselves with abominable lusts, and especially when the worship of His Deity, which ought to have been most carefully kept unimpaired, is transferred to another, or adulterated with some superstition; since, in this way, we not only violate our plighted troth, but defile the nuptial couch, by giving access to adulterers.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Meats	New Orleans	A-ok, Creole/caju, Seafood	8	Servings

INGREDIENTS

1		Green pepper; finely chopped
2		Pimientos; diced finely
1	tb	English mustard
1	ts	Salt
1/2	ts	White pepper
2		Eggs
1	c	Mayonnaise
3	lb	Lump crabmeat
		Paprika

INSTRUCTIONS

Mix pepper and pimientos. Add mustard, salt, white pepper and eggs. Add
mayonnaise and stir well. Add crabmeat. Mix lightly so that the lumps are
not broken.
Divide mixture into eight crab shells or casseroles, heaping it in lightly.
Top with a little coating of mayonnaise. Sprinkle with a dash of paprika.
Bake at 350 degrees for 15 minutes. Can be served hot or cold.
NOTES : From:  Secrets from New Orleans' Best Kitchens, by Earlyne S.
Levitas, p. 60. >From the book: "Another great dish is their Crab Meat
Imperial, which has a marvelous flavor from finely diced pimento, green
pepper and a subtle touch of English mustard." Lou Parris
lbparris@earthlink.net 1/97
Recipe by: Commander's Palace, New Orleans
Posted to TNT Recipes Digest by Lou Parris <lbparris@earthlink.net> on Apr
19, 1998

A Message from our Provider:

“Sin: it seemed like a good idea at the time”