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Stone Crab Cocktail


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.
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