Stone Crab Salad Recipes

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STONE CRAB SALAD WITH SPICY GREENS AND TOMATO GELEE



Stone Crab Salad with Spicy Greens and Tomato Gelee image

Provided by Food Network

Categories     main-dish

Time P2DT13h30m

Yield 4 servings

Number Of Ingredients 15

1 bunch basil, roughly chopped
1 bunch tarragon, roughly chopped, 10 leaves reserved
4 vine-ripe tomatoes, diced and blended
1 tablespoon prepared horseradish
4 ounces vodka
6 sheets gelatin, soaked
1 Granny Smith apple, peeled
1/4 cup brunoise cucumber
8 large stone crab claws, shells removed, knuckle meat reserved
1 tablespoon ver jus (sour green grape juice), may substitute white wine vinegar
1/4 cup creme fraiche
1/4 teaspoon powdered sugar
1 cup micro greens, may substitute chopped arugula
1 teaspoon extra-virgin olive oil
Sea salt, for seasoning

Steps:

  • Place the basil, chopped tarragon, tomato and horseradish in a fine strainer over a container. Place in refrigerator and allow to drip for 3 days. Discard contents of strainer. Add the vodka to the remaining liquid.
  • Blossom the gelatin sheets in cold water until soft. In a medium saucepan over medium heat, warm the herb-tomato liquid mixture to about 120 degrees fand dissolve the blossomed gelatin sheets in it. Using a small mellon-baller, cut the apple into small balls. Pour the gelatin-tomato liquid into 4 shallow 5 to 6-inch bowls. Garnish with cucumber, reserved tarragon leaves, and apples, dividing equally between bowls. Refrigerate for at least 1 hour.
  • In a small mixing bowl, place the stone crab knuckles, ver jus, creme fraiche, and powdered sugar. Mix lightly, trying not to break the crab too much. Lightly season with sea salt. Remove bowls from refrigerator; divide crab mixture evenly between the bowls. Top with micro greens that have been lightly seasoned extra-virgin olive oil and sea salt. Place crab on top and serve immediately.

STONE CRABS WITH MUSTARD SAUCE



Stone Crabs with Mustard Sauce image

Florida stone crabs are a seasonal treat that are uniquely Florida. If you've ever heard of Joe's Stone Crab, this is what the fuss is about. Here's how to make this Sunshine State classic at home.

Provided by Lisa Lotts

Categories     Appetizer

Time 15m

Number Of Ingredients 6

4 pounds stone crab claws
1/2 cup mayonnaise
1 tablespoon dijon mustard
1/2 lemon (juiced)
2 teaspoons worcestershire sauce
hot sauce (to taste)

Steps:

  • In a small bowl, whisk together the mayonnaise, mustard, worstershire sauce and lemon juice. Add hot sauce to taste and whisk to combine. Refrigerate until you're ready to serve.
  • Most fish mongers will crack stone crabs for you if you ask them. It's fine to do that if you're going to be eating the crabs the same day. If you're going to wait for a day or two, it's best to crack them yourself to maintain their freshness.
  • Hold a dishtowel in your non dominant hand. Place a crab claw in the dish towel and using the back of a heavy metal spoon, whack the claw in several places to crack the shell.
  • You want to make sure you've cracked it in enough spots that you'll be able to get the meat out, while simultaneously being careful not to crush the shell and send small shards into the meat.
  • Transfer the cracked claws to a platter and scatter with lemon wedges. Serve with mustard dipping sauce on the side.

Nutrition Facts : Calories 294 kcal, Carbohydrate 2 g, Protein 21 g, Fat 22 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 59 mg, Sodium 1198 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

STONE CRAB SALAD



Stone Crab Salad image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 18 to 20 appetizers

Number Of Ingredients 6

1 1/2 pounds picked stone crab meat
4 ounces chopped onion
4 ounces chopped celery
Pinch fresh chopped cilantro leaves
Mayonnaise, for binding
Serving suggestion: assorted crackers

Steps:

  • In a medium mixing bowl, combine all ingredients, using just enough mayonnaise to hold everything together. Place in a serving bowl and chill for at least 30 minutes. Serve with your favorite crackers as an appetizer.

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