Name: Maryland Crab Cakes
Ingredients: 1/2 ts Garlic minced; 1 tb Onion minced; 1 tb Celery diced; 2 tb Mayonnaise; 1 Whole Egg; 1/8 ts Salt; 1/8 ts Black Pepper; 1 ts Dijon Mustard; 1 ts Old Bay Seasoning; 1/4 c Bread Crumbs; 1 lb Lump Crabmeat; 2 tb Oil for sautéing

1. Fasting increases our sense of humility and dependence on the Lord (for our hunger and physical weakness continually remind us how we are not really strong in ourselves but need the Lord). 2. Fasting allows us to give more attention to prayer (for we are not spending time on eating). 3. [Fasting] is a continual reminder that, just as we sacrifice some personal comfort to the Lord by not eating, so we must continually sacrifice all of ourselves to Him. 4. Fasting is a good exercise in self-discipline, for as we refrain from eating food, which we would ordinarily desire, it also strengthens our ability to refrain from sin, to which we might otherwise be tempted to yield. 5. Fasting also heightens spiritual and mental alertness and a sense of God’s presence as we focus less on the material things of this world (such as food) and as the energies of our body are freed from digesting and processing food. 6. Fasting expresses earnestness and urgency in our prayers: if we continued to fast, eventually we would die. Therefore, in a symbolic way, fasting says to God that we are prepared to lay down our lives that the situation be changed rather than that it continue.

Wayne Grudem

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats			8	Cakes

INGREDIENTS

1/2	ts	Garlic minced
1	tb	Onion minced
1	tb	Celery diced
2	tb	Mayonnaise
1		Whole Egg
1/8	ts	Salt
1/8	ts	Black Pepper
1	ts	Dijon Mustard
1	ts	Old Bay Seasoning
1/4	c	Bread Crumbs
1	lb	Lump Crabmeat
2	tb	Oil for sautéing

INSTRUCTIONS

1. In a large stainless steel bowl combine all ingredients except crab meat
and bread crumbs.
2. Using gloved hands, gently mix in crab meat then add bread crumbs.
3. Spread a thin layer of plain bread crumbs on work surface.
4. Form crab mixture into equal balls, approximately 2" in diameter. Place
on crumbs.
5. Gently flatten ball of crab mixture and round the edges. Form cakes
about 1/2" thick and 3" round. Refrigerate.
6. In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in
Crab Cakes 2 at a time.
7. Brown on one side approximate 2 to 3 minutes. Turn and brown on the
other side. Turn down heat to simmer and cook Crab Cakes another 5 - 8
minutes.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998

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