The fact is that a sound and lively truth-basis has been ejected from the premises of modern evangelicalism. Evangelicalism has been dispossessed of truth to such an extent that it is becoming frightening. In its place experience and mysticism are house-sitting the church or, if not these, then church growth pragmatism or an unhealthy preoccupation with the psychological. But the necessary doctrines of the holiness of God and His just wrath, justification by faith alone, the transforming nature of regeneration, the sovereignty of God over all of creation and in salvation itself, the nature and extent of grace in justification and in sanctification – doctrines upon which the earlier revivals thrived – have been considered unimportant and useful only for wizened old theologs holed up in ivory towers who do not relate to the church’s future.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1	tb	Olive oil
3/4	c	Small dice yellow onions
2	tb	Minced shallots
1/4	c	Small dice red peppers
1/4	c	Small dice yellow peppers
1/4	c	Small dice celery
3/4	ts	Salt
1/4	ts	Cayenne
1	lb	Crab meat
1	tb	Minced garlic
2	tb	Chopped parsley
1/4	c	Chopped green onions
1	c	Homemade or prepared mayonnaise
2	tb	Creole Mustard
1/4	ts	Tabasco
1/4	c	Dried fine bread crumbs
1/2	tb	Rustic Rub
2	tb	Chopped chives; garnish

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2307
Preheat the oven to 400 degrees F. In a large saute pan, heat the olive
oil. When the pan is smoking hot, add the onions, shallots, peppers,
celery, salt and cayenne. Saute for 5 minutes or until the vegetables are
wilted. Add the crab meat, garlic, parsley and green onions, saute for 1 to
2 minutes. Remove from the heat and cool for about 30 minutes. In a mixing
bowl, combine the crab meat mixture with 3/4 cup of the mayonnaise, the
mustard and Tabasco. Mix until thoroughly incorporated. Spoon the mixture
into 4 coquille shells. In a mixing bowl, combine the bread crumbs, the
remaining mayonnaise and the Rustic Rub together. Spread the top of the
crab mixture with the bread crumb mixture. Bake for 20 minutes, or until
bubbly and brown. Place the shells on a platter and garnish with chopped
chives.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998

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