Mock Cray (craw) Fish – We Love God!

Pastors will experience a level of suffering uncommon, unfamiliar and not understandable to other believers. That is God’s way of keeping them humble and reminding them that it’s not them, but the Gospel that must be on display through them. And when they understand this, they realize that successful ministry is getting out of the way and allowing the power of Christ to shine through. By using “jars of clay,” God wants to make it clear that divine power lies not in the human messenger, but in the divine message. It is true for all Christians. It is especially true for pastors.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood	Jewish		1	Servings

INGREDIENTS

3		4 lbs white fleshed fish
		such as red snapper
		hake
		halibut whiting etc.*
2		Onions
2		Cloves garlic, crushed
		Very little parsley, a
		'touch'
		Salt, white pepper
		Ketchup
		Mayonnaise
1	ds	Worcestershire sauce
1	ds	Tobasco.

INSTRUCTIONS

personal note: the fish does not need to be expensive for this
dish.... it'll be cooked through, and by the time you add all the
extra's, the cheaper fishes taste just as good here.....i.e. whiting,
haddock, etc....whatever's on sale!  Gently simmer cut up pieces of
fish (2" cubes) in water just to  cover. Add chopped up onions, crushed
garlic and seasoning. Stir  gently, frequently. As soon as fish is
cooked through, and onions are  soft, drain and cool. Now mix 1/2
ketchup to 1/2 mayonnaise, making a  'pink sauce'. Mix in a VERY small
amount of Worcestershire and a DASH  of Tobasco. Taste-test for
seasonings. Sauce should have a little  'tang'....but kids should be
able to enjoy, too! As soon as fish is  cold, flake fish, mix in
sauce,and taste-test again. VOILA........you  have mock crawfish!
NOTE: This is a favorite first course in S.African Jewish homes, on
Shabbat, and definitely a staple for breaking the fast. Can be served
with triangles of toast, crackers, or those little 'oyster'
crackers.... which are kosher, pareve. It can also be an elegant
appetizer, when served in a fancy footed dessert bowl, over a leaf of
lettuce, garnished with fresh parsley, or fresh dill, a slice of
pickle, and maybe an olive or two!  Posted to JEWISH-FOOD digest by
Barry Shub <shubbse@bellsouth.net> on  Sep 27, 1998, converted by
MM_Buster v2.0l.

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