Name: Earl's Crab Cake
Ingredients: 1 lb Backfin crab meat; 2 ds Worcestershire sauce; 1 ds Dry mustard; 2 tb Mayonnaise; 1 1/2 ts Old Bay seasoning; 1 Egg, beaten

It is conceivable that the husband should defer more to his wife than the wife submits to her husband. If it is always the husband always getting his way, where would the husband need to die to self and prefer his wife’s needs above his own? Although Jesus Christ is our head, I do not see Him demanding where we go on vacation, what temperature we keep the house, what food we serve on the table and what color the kitchen should be decorated. Husbands, in the same way, consider your wife’s needs above your own and do not abuse the verses on submission as an excuse to be selfish! It is ultimately your spiritual service to Christ.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Eggs		Seafood	1	Servings

INGREDIENTS

1	lb	Backfin crab meat
2	ds	Worcestershire sauce
1	ds	Dry mustard
2	tb	Mayonnaise
1 1/2	ts	Old Bay seasoning
1		Egg, beaten

INSTRUCTIONS

Make sure there are no shells in crab meat. There shouldn't be very many in
back fin. Handle carefully so that the meat remains in lumps. Put all
ingredients in a bowl and carefully mix so that the crab meat remains in
lumps. I do this by repeatedly lifting the lumps with my fingers and
turning them over in the bowl. Form into four crab cakes and place on a
platter or dish. Place in refrigerator for at least an hour, longer if time
permits. This allows egg to gel enough to hold crab cake together when
frying. Deep fry in hot vegetable oil (375 degrees) for about 90 seconds or
until crab cakes are light brown. Drain on paper towel. Serve on bread or
saltine crackers.
NOTE: NEVER put bread or cracker crumbs inside a crab cake sandwich.
From: Earl Shelsby                    Date: 01 Feb 94 Cooking
Posted to MM-Recipes Digest  by <maintech@ne.infi.net> on Sep 05, 99

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