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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