Name: Crab Cakes with Sherry-Cayenne Mayo
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 lg Eggs; 1 tb Tabasco sauce; 1 1/2 ts Worcestershire sauce; 1/2 c Mayonnaise; 1/2 c Fine bread crumbs, (1/2 to 3/4) -Sherry-Cayenne Mayonnaise---; 1 c Mayonnaise; 1 ts Cayenne; 2 tb Sherry vinegar; Peanut oil, for deep-frying; 8 Lemon wedges, one-each serving

All the other so-called gods make man work for them. Our God will not be put in the position of an employer who must depend on others to make his business go. Instead He magnifies His all-sufficiency by doing the work Himself. Man is the dependent partner in this affair. His job is to wait for the Lord. What is God looking for in the world? Assistants? No. The gospel is not a 'help wanted' ad. God is not looking for people to work for Him but people who let Him work mightily in and through them.

John Piper

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	lg	Eggs
1	tb	Tabasco sauce
1 1/2	ts	Worcestershire sauce
1/2	c	Mayonnaise
1/2	c	Fine bread crumbs, (1/2 to 3/4) -Sherry-Cayenne Mayonnaise—
1	c	Mayonnaise
1	ts	Cayenne
2	tb	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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