TIP OF THE DAY: Don’t Toss It, Transform It!
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We love the food at Petrossian in New York City. It doesn’t have to be caviar (the restaurant’s most famous offering) to be wonderful, as we discovered when we ordered crab cakes.
The chef stuffed sections of the crab legs with fresh crab and sea urchin and topped them with caviar: very upscale sashimi! We’ve ordered crab cakes countless times at countless restaurants, but no one ever served us the stuffed legs of the crab with our crab cake. We loved it, and it inspired today’s tip: Before you toss out shells—be they crab legs or shells, lobster claws or shells, scallop shells, juiced citrus halves, de-seeded pomegranates or other fruits or vegetables—consider how to repurpose them. You don’t need caviar to make it fun. IDEAS FOR STUFFING THE SHELLS |
 Petrossian turned the empty crab legs into gourmet sashimi. Photo courtesy Petrossian Restasurant | NYC. |
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What kind of leftover shells do you typically have, and what would you do with them? NOT ENOUGH SHELLS FOR EVERYONE? Simply freeze them until you have enough. |
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