Allisons’ Apiaries Honey Citrus Stone Crab Claws with Hearts of Palms Salad

Allisons’ Apiaries Honey Citrus Stone Crab Claws with Hearts of Palms Salad

Stone crab claws are delicious when served on a bed of orange slices with hearts of palms and an onion and bell pepper garnish. One-fourth cup of Allisons’ Apiaries Orange Blossom Honey added to the sauce gives it an extra bit of Florida flavor that will delight any palate.

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Allisons' Apiaries Honey Citrus Stone Crab Claws with Hearts of Palms Salad
Allisons' Apiaries Honey Citrus Stone Crab Claws with Hearts of Palms Salad
Course Salad
Cuisine Florida
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Salad
Cuisine Florida
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Allisons' Apiaries Honey Citrus Stone Crab Claws with Hearts of Palms Salad
Instructions
  1. Crack claws; remove shell and movable pincer, leaving the meat attached to the remaining pincer. Set aside.
  2. In a small saucepan, combine the sugar, vinegar, honey and orange or tangerine juice.
  3. Bring to a boil and cook until thickened to syrup.
  4. Remove from heat, cool and set aside.
  5. Slice hearts of palm into thin strips.
  6. In a bowl, combine the hearts of palm, onions, peppers, orange or tangerine segments, tarragon and spinach.
  7. Dress salad with olive oil and vinegar; toss until moistened.
  8. 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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Grilled Mullet with Hot Mango-Honey Sauce

Grilled Mullet with Hot Mango-Honey Sauce

This grilled mullet recipe adds the sweet zip of hot mango-honey sauce. There’s no better honey to use in this recipe than pure Central Florida honey from Allisons’ Apiaries.

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Grilled Mullet with Hot Mango-Honey Sauce
Grilled Mullet with Hot Mango-Honey Sauce
Course Main Dish
Cuisine Florida
Prep Time 10 minutes
Cook Time 5-8 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Florida
Prep Time 10 minutes
Cook Time 5-8 minutes
Servings
people
Ingredients
Grilled Mullet with Hot Mango-Honey Sauce
Instructions
  1. Preheat grill to medium hot.
  2. For approximately 1 cup of sauce, combine all ingredients except fish fillets in a small bowl.
  3. Reserve 1/2 cup to serve with cooked fillets.
  4. Brush both sides of fillets with sauce; place fillets in a single layer in well-greased hinged, wire grill basket.
  5. Cook on medium-hot grill for 5 to 8 minutes.
  6. Baste fillets with sauce and turn; cook 5 to 8 minutes more or until fish flakes easily.
  7. Serve with reserved sauce and parsley garnish.
Recipe Notes

If you're making this dish for more than the default serving size noted, an easy way to calculate doubling or tripling the recipe is to change the serving size number in the box.

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