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Honey Tangerine Florida Stone Crab Claws with Hearts of Palm Salad
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 20 Min.
Cook Time: 5 Min.
What you need:
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3 lbs. medium Florida stone crab claws, cooked and chilled
1/2 c. sugar
1/2 c. rice wine vinegar
1/4 c. honey
1/2 c. Florida tangerine juice
8 hearts of palm, fresh or canned
1/4 c. red onions, thinly sliced
1/4 c. Florida red bell peppers, roasted, thinly sliced
1/4 c. Florida yellow bell peppers, roasted, thinly sliced
2 med. Florida tangerines, peeled and segmented
1/4 c. fresh tarragon leaves
2 c. fresh Florida spinach, finely chopped
1/2 c. extra virgin olive oil
1/4 c. rice wine vinegar
1 Tbsp. fresh parsley, finely chopped
What to do:
1. Crack claws; remove shell and movable pincer, leaving the meat attached to the remaining pincer. Set aside.
2. In a small saucepan, combine the sugar, vinegar, and honey with tangerine juice. Bring to a boil and cook until thickened to syrup. Cool and set aside.
3. Slice hearts of palm into thin strips or slices. In a bowl, combine the hearts of palm, onions, peppers, tangerine segments, tarragon and spinach.
4. Dress salad with olive oil and vinegar; toss until moistened. Serve salad in the center of each plate with stone crab claws arranged around the edge. Drizzle the honey tangerine sauce over all and garnish with chopped parsley.
5. Serve extra honey tangerine sauce on the side.

Nutritional Value Per Serving (4 medium claws with salad)

Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Nutritional information:
Calories: 499;   Calories From Fat: 247;   Cholesterol: 190mg;   Total Carbs: 51g;   Protein: 15g;  
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