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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Honey Citrus Stone Crab Claws with Hearts of Palm Salad

(Photo Below)
3 pounds medium stone crab claws, cooked and chilled
1/2 cup sugar
1/2 cup rice wine vinegar
1/4 cup honey
1/2 cup orange or tangerine juice
8 hearts of palm, fresh or canned
1/4 cup red onions, thinly sliced
1/4 cup red bell peppers, roasted, thinly sliced
1/4 cup yellow bell peppers, roasted, thinly sliced
2 medium oranges or tangerines, peeled and sectioned
1/4 cup fresh tarragon leaves, chopped
2 cups fresh spinach, finely chopped
1/2 cup extra virgin olive oil
1/4 cup rice wine vinegar
2 tablespoon fresh parsley, finely chopped

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, honey and orange or tangerine juice. Bring to a boil and cook until thickened to syrup. Remove from heat, cool and set aside. Slice hearts of palm into thin strips. 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.

4 servings

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

Look for "Fresh from Florida" ingredients at your grocery store.

Honey Tangerine Florida Stone Crab Claws with Hearts of Palm Salad Download High-Resolution Image (JPG)

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