Chilled Stone Crab Claws with a Hearts of Palm Salad and Honey Tangerine Gastrique Recipe

Name: Chilled Stone Crab Claws with a Hearts of Palm Salad and Honey Tangerine Gastrique
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Remove from the heat and pour the mixture into a small glass bowl.
3
Let cool completely.
4
Slice each heart of palm into thin strips.
5
In a mixing bowl, combine the hearts of palm, onions, peppers, tangerine segments, tarragon and spinach.
6
Season with salt and pepper.
7
Toss with enough olive oil to moisten the salad.
8
In another mixing bowl, toss the crab claws with olive oil, salt and pepper.
9
To serve, mound the hearts of palm salad in the center of each plate.
10
Lay a couple of the crab claws around the salad.
11
Drizzle the entire plate with the Gastrique.
12
Garnish with parsley.

432

kcal

Calories

111

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup sugar, 1/2 cup rice wine vinegar, 1/2 cup honey tangerine juice, 8 fresh hearts of palm, and more.

Yes, Chilled Stone Crab Claws with a Hearts of Palm Salad and Honey Tangerine Gastrique falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chilled Stone Crab Claws with a Hearts of Palm Salad and Honey Tangerine Gastrique

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