Name: Soft Shell Crab Salad with a Fennel Bouillabaise Vinaigrett
Ingredients: 1 lg Cleaned soft shell crab; 3 oz Seasoned all purpose flour; 1 5 ounces who butter; 1/4 lb Assorted Asian green mix; 1 lg Bulb fennel; cleaned and; ; julienned; 1 c Lobster stock; 1 ts Tomato paste; 1 pn Saffron; 3 oz Seasoned rice wine vinegar; 2 oz Pernod or Richard; 6 oz Olive oil

The prophet Isaiah says all of us are like wandering sheep. We've all gone astray. Every one of us has followed our own sinful path and the Lord gathered all the iniquity of all of us and laid it on Him. This is the amazing reality that Jesus Christ, God's Son, is the sinless substitute for our sins. He offered Himself, the sinless One, for the sinful one. Every person has sinned, and for everyone who puts trust in Jesus Christ, that sin is paid for. This is at the heart of the Christian gospel, Jesus the sinless one, dying as a substitute for sinners... God, the judge, determining what the punishment must be, and executing it on his own Son. Then when we put our trust in Him, with His death applied to us, our sins are forever covered, and the righteousness of Christ is given to us. It is in this great truth of the Christian faith, in which, we rejoice supremely. This rescues us from eternal judgment and gives us eternal peace with God.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
	Asian	Dujour03	1	servings

INGREDIENTS

1	lg	Cleaned soft shell crab
3	oz	Seasoned all purpose flour
1		5 ounces who butter
1/4	lb	Assorted Asian green mix
1	lg	Bulb fennel; cleaned and
		; julienned
1	c	Lobster stock
1	ts	Tomato paste
1	pn	Saffron
3	oz	Seasoned rice wine vinegar
2	oz	Pernod or Richard
6	oz	Olive oil

INSTRUCTIONS

Clean soft shell crab by removing the gills and the eyes. Season 3 to 4
ounces of all purpose flour with salt and pepper to taste, remembering that
crab have a certain amount of salt. I also like to add cayenne pepper for
spice. Then, dredge the cleaned crab in flour, making sure to pat off all
excess. In a saucepan with 3 ounces of whole butter, cook crab on medium
heat until golden brown on both sides. Arrange Asian greens on a plate. In
a saucepan melt 2 ounces of butter. Add fennel, white wine, lobster stock,
tomato paste, and saffron. Cook uncovered until reduced to a glaze. Remove
fennel with a slotted spoon and place on the salad.
Make remaining liquid into a vinaigrette by adding vinegar and Pernod then
slowly whisk in olive oil. Drizzle vinaigrette on salad until dressed. Then
place hot, crisp crab on salad. Garnish with fried fennel tops.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: All roads lead to tragedy – except one”