Recipe Box

Most will think I am crazy for saying this, but I am actually extremely sick of eating dinner at the Culinary Institute. I'll put it in perspective....Imagine yourself having to eat restaurant style food for every meal over months of time with no choice of what you are eating. It sounds like I am complaining for no reason, but seriously it gets to you.

My desperation drove me to the local safeway for a last plea of just plain soup. My food snob light bulb went off and my attention was re-directed to the seafood counter when I saw the sign that said crabs 1.99/lb. How could I not. The Seafood attendant even gave me one for free. I was able to buy two fresh, never frozen  dungeness crabs for less then the cost of the bottle of safeway brand mustard I bought to accompany it. Sounds sketchy right...The store had been sent double their order and for once the customers got to benefit. 

My simple dinner went in a slightly different direction, but it was still simple to make. Besides the crab, I used only what I had in my room to make this dinner. Yes, normal people do not have a full set of knives sitting next to their bed, but believe me I got creative.

Crab with Apple and Avocado Salad 

1 boiled, cleaned, and chilled crab

1 apple chopped small

1 avocado chopped small

1/2 sweet onion diced

splash orange liqueur

splash pomegranate juice

Salt and Pepper to taste

Combine avocado, apple, and onion. Toss and season with liqueur, juice, salt, and pepper. Top with crab and enjoy!

When making in a true kitchen setting to refine the presentation I would mold the salad in a circle using a pvc pipe and take the crab meat out of the shell so that it has a layered neat look.