Name: Crab Au Gratin
Ingredients: 4 Crabs; 2 tb Butter; 8 Fresh mushrooms; 2 c Plain; cooked rice; 2 tb Butter; 1/3 ts Salt; 1 Onion; 1 1/2 tb Butter; 2 tb Flour; 1 c Milk; 2 tb White wine; 1 ts Salt; 1/4 ts Pepper; 4 Egg yolks; 1 tb Parsley flakes

To gain entire likeness to Christ, I ought to get a high esteem of the happiness of it. I am persuaded that God’s happiness is inseparably linked in with His holiness. Holiness and happiness are like light and heat. God never tasted one of the pleasures of sin. Christ has a body such as I have, yet He never tasted one of the pleasures of sin. The redeemed, through all eternity, will never taste one of the pleasures of sin; yet their happiness is complete... Every sin is something away from my greatest enjoyment... The devil strives night and day to make me forget this or disbelieve it. He says, Why should you not enjoy this pleasure as much as Solomon or David? You may go to heaven also. I am persuaded this is a lie — that my true happiness is to go and sin no more.

Robert Murray McCheyne

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs	Korean	Seafood	4	Servings

INGREDIENTS

4		Crabs
2	tb	Butter
8		Fresh mushrooms
2	c	Plain; cooked rice
2	tb	Butter
1/3	ts	Salt
1		Onion
1 1/2	tb	Butter
2	tb	Flour
1	c	Milk
2	tb	White wine
1	ts	Salt
1/4	ts	Pepper
4		Egg yolks
1	tb	Parsley flakes

INSTRUCTIONS

(1)  Clean crabs by scrubbing with brush Open crabs by prying open between
back and bottom shells. (2) Cut crab legs off bottom shell. Discard end
section and cut rest of legs into two pieces with scissors. (3) Melt butter
in pan and saut. crabs (bottom shells) to remove crab meat. (4) Wash crab
back shell, drain, and dry. Saut. crab legs in butter. (5) Put crab legs in
pan, cover with water, boil for about 10 minutes, and strain soup. (6)
Slice fresh mushrooms thinly, saut. in butter, and season with salt. Fry
cooked rice in butter. (7) Chop onion, saut. in butter, add flour and
brown. Pour milk over flour making thick sauce. (8) Mix crab meat,
mushroom, rice, 1/2 cup crab soup (5), sauce (7) and white wine in pan and
boil for 2 minutes, stirring constantly. (9) Put stuffing (8) in empty
shells, top each with one beaten egg yolk, and bake in 475&deg;F oven for about
10 minutes until golden brown. Place on serving dish and garnish with
parsley.
:       by Bok Ryou Han
From <Korean Cooking -- Fish, Clam and Oyster Dishes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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