Best Stone Crab Salad Recipes

Stone Crab Salad image

Provided by Food Network

Time 50m

Yield 18 to 20 appetizers

Number Of Ingredients 6

1 1/2 pounds picked stone crab meat
4 ounces chopped onion
4 ounces chopped celery
Pinch fresh chopped cilantro leaves
Mayonnaise, for binding
Serving suggestion: assorted crackers

Steps:

In a medium mixing bowl, combine all ingredients, using just enough mayonnaise to hold everything together. Place in a serving bowl and chill for at least 30 minutes. Serve with your favorite crackers as an appetizer.

Stone Crab Salad with Spicy Greens and Tomato Gelee image

Provided by Food Network

Categories main-dish

Time P2DT13h30m

Yield 4 servings

Number Of Ingredients 15

1 bunch basil, roughly chopped
1 bunch tarragon, roughly chopped, 10 leaves reserved
4 vine-ripe tomatoes, diced and blended
1 tablespoon prepared horseradish
4 ounces vodka
6 sheets gelatin, soaked
1 Granny Smith apple, peeled
1/4 cup brunoise cucumber
8 large stone crab claws, shells removed, knuckle meat reserved
1 tablespoon ver jus (sour green grape juice), may substitute white wine vinegar
1/4 cup creme fraiche
1/4 teaspoon powdered sugar
1 cup micro greens, may substitute chopped arugula
1 teaspoon extra-virgin olive oil
Sea salt, for seasoning

Steps:

Place the basil, chopped tarragon, tomato and horseradish in a fine strainer over a container. Place in refrigerator and allow to drip for 3 days. Discard contents of strainer. Add the vodka to the remaining liquid.
Blossom the gelatin sheets in cold water until soft. In a medium saucepan over medium heat, warm the herb-tomato liquid mixture to about 120 degrees fand dissolve the blossomed gelatin sheets in it. Using a small mellon-baller, cut the apple into small balls. Pour the gelatin-tomato liquid into 4 shallow 5 to 6-inch bowls. Garnish with cucumber, reserved tarragon leaves, and apples, dividing equally between bowls. Refrigerate for at least 1 hour.
In a small mixing bowl, place the stone crab knuckles, ver jus, creme fraiche, and powdered sugar. Mix lightly, trying not to break the crab too much. Lightly season with sea salt. Remove bowls from refrigerator; divide crab mixture evenly between the bowls. Top with micro greens that have been lightly seasoned extra-virgin olive oil and sea salt. Place crab on top and serve immediately.

Crispy Squid and Stone Crab Salad with Red Pepper-Mango Vinaigrette, Mint, Cilantro and Cherry Peppers image

Provided by Bobby Flay

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23

1 large ripe mango, peeled, pitted and coarsely chopped
1 small roasted red pepper, peeled, seeded and chopped
Juice of 2 fresh limes
3 tablespoons coarsely chopped red onion
2 cloves garlic, coarsely chopped
1 to 2 teaspoon chipotle pepper puree (depending on how spicy you like)
1/2 cup canola oil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro leaves
Honey, to taste
Salt and freshly ground pepper
Peanut oil
1 1/2 cups rice flour
1 1/2 to 1 3/4 cups cold water
Salt and freshly ground black pepper
3/4 pound baby squid, cut into rings
1 1/2 pounds stone crab claws, meat removed and chopped
1/2 pound micro greens
1/4 pound watercress
1 head frisee
4 whole cherry peppers, jarred in vinegar, drained and thinly sliced
Cilantro leaves, for garnish
Chopped fresh mint, for garnish

Steps:

For the vinaigrette: Place all ingredients in a blender and process until smooth; season with honey, salt and pepper to taste.
For the crab and squid salad: Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside.
Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter; if it is too thick add more water a few tablespoons at a time. Then season with salt and pepper.
Season squid and crab with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate and season immediately with salt. Repeat with the remaining squid and crab, dipping into the batter then frying in batches.
Place the greens in a bowl and drizzle with about 1/4 cup of the mango-red pepper vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid and crab around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with cilantro leaves and chopped mint.