Name: Jumbo Lump Crab Salad W Plantain Chips and Avocado
Ingredients: 1 lb Jumbo lump crab meat; picked through for cartilage; 1/4 c Diced red yellow and green pepper; 2 Scallions; minced; 1/4 c Mayonnaise; 1/4 c Ketchup; 1 Tomato; peeled and diced; 1 Lime juiced; Salt and pepper; Plantain chips; Sliced avocado

The redemption of an eternal soul is one sale that I, in my own strength, cannot accomplish. I need to know that, not so that I won’t preach the Gospel, but so that I won’t allow my presentation of the Gospel to be molded by what I think will finally get a response and close a sale. Instead of using all my powers to convict and change the sinner, while God stands back as a gentleman quietly waiting for the spiritual corpse, His declared spiritual enemy, to invite Him into his heart, I’m going to preach the Gospel like a gentleman, trying to persuade but knowing that I can’t convict and convert and change the sinner. Then we’ll see clearly just who can really call the dead to life.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats			4	Servings

INGREDIENTS

1	lb	Jumbo lump crab meat; picked through for cartilage
1/4	c	Diced red yellow and green pepper
2		Scallions; minced
1/4	c	Mayonnaise
1/4	c	Ketchup
1		Tomato; peeled and diced
1		Lime juiced
		Salt and pepper
		Plantain chips
		Sliced avocado

INSTRUCTIONS

In a large bowl add all ingredients until blended, being careful not to
shred crab meat. Serve in a mold on a chilled plate, garnish with plantain
chips and sliced avocado.
CHEF DU JOUR HERB WILSON SHOW #DJ9421
Recipe by: Herb Wilson
Posted to MC-Recipe Digest V1 #815 by Holly Butman
<[email protected]> on Sep 28, 1997

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