Name: One-Hundred-Corner Crab Cakes
Ingredients: 1 1 pound loaf thinly sliced white bread, crusts removed; 3/4 lb Shrimp, peeled, deveined and cleaned with salt; 3 tb Vodka or gin; 1 lg Egg white; 1 ts Coarse or kosher salt; 1/4 ts Freshly ground white pepper; 2 oz Fresh pork fat, minced by hand or in a food processor (1/4 cup), or 1/4 cup heavy cream; 1/3 c Finely chopped fresh water chestnuts or jicama; 2 tb Finely chopped cilantro stems or celery leaves; 2 Scallions, white part only, finely chopped; 1 tb Peeled, grated gingerroot; 3/4 lb Fresh crabmeat; About 2 tablespoons olive oil for dipping; Corn oil for deep-frying; Pineapple Salsa

So deeply planted are the roots of human corruption, that even after we are born again, renewed, “washed, sanctified, justified,” and made living members of Christ, these roots remain alive in the bottom of our hearts, and, like the leprosy in the walls of the house, we never get rid of them until the earthly house of this tabernacle is dissolved. Sin, no doubt, in the believer’s heart, has no longer dominion. It is checked, controlled, mortified, and crucified by the expulsive power of the new principle of grace. The life of a believer is a life of victory, and not of failure. But the very struggles which go on within his bosom, the fight that he finds it needful to fight daily, the watchful jealousy which he is obliged to exercise over his inner man, the contest between the flesh and the spirit, the inward “groanings” which no one knows but he who has experienced them - all, all testify to the same great truth, all show the enormous power and vitality of sin. Mighty indeed must that foe be who even when crucified is still alive!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy, Grains		Cooking liv, Import	1	Servings

INGREDIENTS

1		1 pound loaf thinly sliced white bread, crusts removed
3/4	lb	Shrimp, peeled, deveined and cleaned with salt
3	tb	Vodka or gin
1	lg	Egg white
1	ts	Coarse or kosher salt
1/4	ts	Freshly ground white pepper
2	oz	Fresh pork fat, minced by hand or in a food processor (1/4 cup), or 1/4 cup heavy cream
1/3	c	Finely chopped fresh water chestnuts or jicama
2	tb	Finely chopped cilantro stems or celery leaves
2		Scallions, white part only, finely chopped
1	tb	Peeled, grated gingerroot
3/4	lb	Fresh crabmeat
		About 2 tablespoons olive oil for dipping
		Corn oil for deep-frying
		Pineapple Salsa

INSTRUCTIONS

Preheat the oven to 250 degrees.
Cut the bread into 1/4-inch dice and place on a nonstick baking sheet. Bake
for about 30 minutes, without turning, or until the bread is dry, do not
let the cubes brown.
Dry the shrimp well with paper towels, then place in a food processor. Add
the vodka or gin and puree. Spoon the shrimp puree into a medium bowl; set
aside.
Lightly beat the egg white with the salt and white pepper in a small bowl.
Mix into the shrimp puree. Stir in the pork fat or cream. Add the water
chestnuts or jicama, cilantro stems or celery leaves, scallions and
gingerroot and mix until thoroughly combined.
Gently fold the crabmeat into the shrimp mixture (the crabmeat should
remain lumpy).
Have the bread cubes ready in a large bowl on one side of the crabmeat
mixture. Place the olive oil in a small bowl on the other side. Oil a
tablespoon by dipping it into the olive oil, then scoop up 1 heaping
tablespoon of the shrimp-crab mixture and place it on top of the bread
cubes. Repeat, placing 5 or 6 spoonfuls of the crabmeat mixture on the
bread cubes, spacing them so they do not touch.
Use your hand to roll each lump of crabmeat into the cubes, forming a ball
as you work. Gently flatten each ball into a small cake, about 2-inches in
diameter; place the crab cakes on a platter or a baking sheet.
Pour about 6 inches of oil into a skillet or fryer and heat to 325 degrees.
Fry the crab cakes in batches until they are golden, turning once, for 3 to
4 minutes on each side; do not crowd. Remove the crab cakes with a slotted
spoon and drain on paper towels.
Serve with Pineapple Salsa.
Yield: 20 to 30 crabcakes
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8813
Posted to MC-Recipe Digest V1 #474 by Angele Freeman <jfreeman@netusa1.net>
on Feb 5, 1997.

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“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”