Chilled Stone Crab Claws with a heart of Palm salad and Honey Tangerine Gastrique

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Emeril Lagasse

Prep. Time: 15 min
Cook Time: 20 min
Yield: 4 servings[/box]img18

  • 1 cup sugar
  • 1/2 cup rice wine vinegar
  • 1/2 cup honey tangerine juice
  • 8 fresh hearts of palm
  • 1/4 cup thinly sliced red onions
  • 1/4 cup thinly sliced roasted red bell peppers
  • 1/4 cup thinly sliced roasted yellow bell peppers
  • 2 medium honey tangerines, peeled, pith removed and segmented
  • 1/4 cup fresh tarragon leaves
  • 2 cups chiffonade fresh spinach, stems removed
  • Salt
  • Freshly ground black pepper
  • Drizzle extra virgin olive oil
  • 4 pounds stone crab claws, cooked, shells cracked and removed, and chilled
  • 1 tablespoon finely chopped fresh parsley leaves

In a small nonreactive saucepan, combine the sugar, vinegar, and fruit juice, bring to a boil, and cook until reduced by three-fourths, or the mixture has thickened like syrup. Remove from the heat and pour the mixture into a small glass bowl. Let cool completely. Slice each heart of palm into thin strips. In a mixing bowl, combine the hearts of palm, onions, peppers, tangerine segments, tarragon and spinach. Season with salt and pepper. Toss with enough olive oil to moisten the salad. In another mixing bowl, toss the crab claws with olive oil, salt and pepper. To serve, mound the hearts of palm salad in the center of each plate. Lay a couple of the crab claws around the salad. Drizzle the entire plate with the Gastrique. Garnish with parsley.

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Marinated Crab Salad

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Alton Brown

Difficulty: Easy
Prep. Time: 20 min
Inactive Prep Time: 4 hours
Yield: 4 to 6 servings[/box]img17

  • 1 cup olive oil
  • 1 cup red wine vinegar
  • 2 large garlic cloves, minced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped parsley, leaves
  • 1/4 cup chopped fresh tarragon
  • 1/2 pound cooked lump or back fin crabmeat
  • 1/2 pound cooked special crabmeat
  • 6 cups mixed greens
  • 4 to 6 lemon wedges

In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours.

Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.



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