Platter of stone crab claws
Photo by Jonathan Boncek

Give stone crab a bright spin with this “cocktail” of flavors, complete with cherry tomatoes, orange segments, and fresh herbs.

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4-6 servings

  • 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
  1. Shell the stone crab, keeping claws intact.
  2. Make a dressing by mixing together minced shallot, orange and lemon juices, olive oil, and salt pepper.
  3. 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

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