Name: Pan Fried Louisiana Crabcakes on Mixed Greens
Ingredients: ---Louisiana Crabcakes---; 1 Extra large egg; beaten; 1 tb Mayonnaise; Salt; to taste; 1/4 ts Ground black pepper; 1/4 ts Curry powder; 4 dr Tabasco pepper sauce; 1 ts Worcestershire sauce; 1 tb Lemon juice; 1/8 ts Ground cloves; 1/8 ts Cayenne pepper; 1/2 ts Paprika; 1/4 ts Dry mustard; 1/4 ts Celery salt; 1 lb Fresh jumbo lump crabmeat; all shell removed; 4 tb Dry bread crumbs; 2 c Corn or peanut oil; approximately -Mixed Greens---; 1 tb Sherry vinegar or balsamic vinegar; 1/2 ts Dijon mustard; 1 3/4 ts Salt; Freshly ground black pepper; 4 tb Olive oil; 1 tb Shallot; minced; 1 Clove garlic; minced; 4 tb Fresh chives or scallion tops, chopped; 1/4 lb Mixed salad greens (1 1/2 quarts)

After the respite, the Christians again came under persecution, this time from Marcus Aurelius, in A.D. 61. One of those who suffered this time was Polycarp, the venerable bishop pf Smyrna... As he entered the stadium with his guards, a voice from heaven was heard to say, 'Be strong, Polycarp, and play the man.' No one nearby saw anyone speaking but many people heard the voice. Brought before the tribunal and the crowd, Polycarp refused to deny Christ, although the proconsul begged him to 'consider yourself and have pity on your great age. Reproach Christ and I will release you.' Polycarp replied, 'Eighty-six years I have served Him, and He never once wronged me. How can I blaspheme my King, who saved me?' Threatened with wild beasts and fire, Polycarp stood his ground.

John Foxe

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Grains	Sami	New, Text, Import	1	Servings

INGREDIENTS

		—Louisiana Crabcakes—
1		Extra large egg; beaten
1	tb	Mayonnaise
		Salt; to taste
1/4	ts	Ground black pepper
1/4	ts	Curry powder
4	dr	Tabasco pepper sauce
1	ts	Worcestershire sauce
1	tb	Lemon juice
1/8	ts	Ground cloves
1/8	ts	Cayenne pepper
1/2	ts	Paprika
1/4	ts	Dry mustard
1/4	ts	Celery salt
1	lb	Fresh jumbo lump crabmeat; all shell removed
4	tb	Dry bread crumbs
2	c	Corn or peanut oil; approximately -Mixed Greens—
1	tb	Sherry vinegar or balsamic vinegar
1/2	ts	Dijon mustard
1 3/4	ts	Salt
		Freshly ground black pepper
4	tb	Olive oil
1	tb	Shallot; minced
1		Clove garlic; minced
4	tb	Fresh chives or scallion tops, chopped
1/4	lb	Mixed salad greens (1 1/2 quarts)

INSTRUCTIONS

In a large bowl, whisk the vinegar with the mustard, 1/4 teaspoon of the
salt and a pinch of pepper. Add 3 tablespoons of the oil slowly, whisking.
Stir in the shallot, garlic and 2 tablespoons of the chives. Set this
dressing aside.
Combine egg, mayonnaise, and seasonings. Add crabmeat and enough bread
crumbs to absorb excess moisture.
Stir to blend well. Mixture should be firm enough to hold together. Adjust
seasoning as desired. Form crabmeat mixture into 8 patties. Place on waxed
paper for about 20 minutes to dry slightly. Pour oil into skillet to a
depth of 1/2-inch and heat to 350 degrees.
Fry crabcakes for about 3 to 4 minutes per side or until golden brown on
both sides. Do not crowd pan. Fry in several batches, if necessary. Drain
on paper towel. Dress greens with vinaigrette and place on for serving
plates. Top with crabcakes.
Yield: 6 servings
NOTES : HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A12 LADIES WHO LUNC
Recipe by: DEAN FEARING #HE1A12
Posted to MC-Recipe Digest V1 #787 by Sue <suechef@sover.net> on Sep 18,
1997

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