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Honey Citrus Florida Stone Crab Claws with Hearts of Palm Salad |
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Ingredients: |
3 pounds medium Florida stone crab claws, cooked and chilled |
1/2 cup Florida sugar |
1/2 cup rice wine vinegar |
1/4 cup Florida honey |
1/2 cup Florida orange or tangerine juice |
8 hearts of palm, fresh or canned |
1/4 cup red onions, thinly sliced |
1/4 cup Florida red bell peppers, roasted, thinly sliced |
1/4 cup Florida yellow bell peppers, roasted, thinly sliced |
2 medium Florida oranges or tangerines, peeled and segmented |
1/4 cup fresh Florida tarragon leaves |
2 cups fresh Florida spinach, finely chopped |
1/2 cup extra virgin olive oil |
1/4 cup rice wine vinegar |
2 tablespoon fresh Florida parsley, finely chopped |
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Instructions: |
Crack claws; remove shell and movable pincer, leaving the meat attached to the remaining pincer. |
Set aside. |
In a small saucepan, combine the sugar, vinegar, and honey with orange or tangerine juice. |
Bring to a boil and cook until thickened to syrup. |
Cool and set aside. |
Slice hearts of palm into thin strips or slices. |
In a bowl, combine the hearts of palm, onions, peppers, orange or tangerine segments, tarragon and spinach. |
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 citrus sauce over all and garnish with chopped parsley. Serve extra honey citrus sauce on the side. |
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Yield: |
4 servings |
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Nutritional Value Per Serving (4 medium claws with salad): |
Calories |
499 |
Calories From Fat |
247 |
Total Fat |
29g |
Saturated Fat |
4g |
Trans Fatty Acid |
0g |
Cholesterol |
190mg |
Total Carbohydrate |
51g |
Protein |
15g |
Omega-3 Fatty Acid |
0.05g |
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Source: http://www.fl-seafood.com/recipes/seafood-4245.htm |
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Recipes: Honey Citrus Florida Stone Crab Claws with Hearts of Palm Salad |
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