Soft Shell Crab Salad

I have been going on all year about obesity and the role that big business plays in the ever growing epidemic. According to Paul Ryan, it is a personal responsibility and should not entail any legislation. I normally don’t discuss politics in this forum, but that is just plain stupid. If it were possible for each and every person in this country to eat right and exercise without any external intervention don’t you think that we would be a country of Adonises? Why don’t we also teach ourselves how to read? And why do those fellows in white coats need to spend 8 years going to college? Shouldn’t we just let them cut us open with a scalpel after reading a book or two?

The truth is that, as individuals, we are weak. We are susceptible to our environment first and our survival instincts second, neither of which keeps us fit and trim. And, like education and coexistence with one another, it takes a village. We are constantly bombarded by advertising for absolutely horrible food: fast food, processed food, junk food, sugary food, all of which promote obesity. So if we allow these advertisers to influence our children without any countermeasures, we are being irresponsible as a village.

Paul Ryan will cost us trillions of dollars with his attitude. 70% of the United States is either overweight or obese and that number is not getting any smaller. Obesity causes heart disease, the number one killer in this country. The number one killer in this country is essentially a preventable disease. When we discovered that seat belts saved lives, we made a law that said we must all wear seat belts. That worked. Why shouldn’t government be involved in preventing obesity? It will save lives and money.

That is my sermon for today.

This recipe uses the soft shell crabs from yesterday. Prepare them in the same manner, or if you have a couple left over, make this Thai inspired salad.


  • 2 Soft Shell Crabs, breaded and cooked (see yesterday)
  • 1 Head Butter Lettuce
  • 1/2 Cup Whole Peanuts, shelled
  • 4 Green Onions, sliced on the bias
  • 1/2 Mango, diced
  • Small Bunch Mint, finely chopped
  • 1/2 Lime, finely diced
  • 2 Limes, juiced
  • 1/4 Cup Olive Oil
  • 1 Garlic Clove, minced
  • 1/2 Teaspoon Fresh Garlic, minced
  • Salt and Pepper


  • Chef’s Knife
  • 2 Mixing Bowls
  1. Make a lime vinaigrette by combining the juice of two limes with 1/4 cup olive oil. The ratio should be 2 to 1 oil to lime juice, so use enough oil to ensure that ratio. Add the garlic, ginger, salt and pepper and whisk together.
  2. In the second mixing bowl, tear the lettuce. You basically need two good hands full of lettuce.
  3. Add the peanuts, mango, green onions, chopped lime and mint. You want to chop the lime whole so you end up with tiny little pieces that include the skin.
  4. Toss in just enough of the vinaigrette to coat the leaves.
  5. Chop the crab into good sized chunks.
  6. Divide the salad onto two plates and top with the crab.
  7. Make sure that both plates get equal amounts of all ingredients.

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