Give stone crab a bright spin with this “cocktail” of flavors, complete with cherry tomatoes, orange segments, and fresh herbs.
4 pounds cooked stone crab claws
1 shallot, minced
3 tablespoons orange juice
Juice of 1 lemon
4 tablespoons extra virgin olive oil (California preferred)
Pinch of salt
Several grinds of black pepper
12 cherry tomatoes (sunburst, sun gold, black cherry), halved
Orange segments from 2 oranges
1 ounce micro basil or 6 large green or purple basil leaves, cut into fine ribbons
- Shell the stone crab, keeping claws intact.
- Make a dressing by mixing together minced shallot, orange and lemon juices, olive oil, and salt pepper.
- Lightly toss the crab, orange segments, and tomatoes with the dressing. Serve in 4 cocktail glass with basil garnish on top.
- from Chef Frank Lee of SNOB in Charleston, South Carolina