Stone Crab Salad with Spicy Greens and Tomato Gelee

Name: Stone Crab Salad with Spicy Greens and Tomato Gelee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch basil, roughly chopped; 1 bunch tarragon, roughly chopped, 10 leaves reserved; 4 vine-ripe tomatoes, diced and blended; 1 tablespoon prepared horseradish; 4 ounces vodka; 6 sheets gelatin, soaked; 1 Granny Smith apple, peeled; 1/4 cup brunoise cucumber,; 8 large stone crab claws, shells removed, knuckle meat reserved; 1 tablespoon ver jus (sour green grape juice), may substitute white wine vinegar; 1/4 cup creme fraiche; 1/4 teaspoon powdered sugar; 1 cup micro greens, may substitute chopped arugula; 1 teaspoon extra-virgin olive oil; Sea salt, for seasoning

Servings: persons

1 bunch basil, roughly chopped
1 bunch tarragon, roughly chopped, 10 leaves reserved
4 vine-ripe tomatoes, diced and blended
1 tablespoon prepared horseradish
4 ounces vodka
6 sheets gelatin, soaked
1 Granny Smith apple, peeled
1/4 cup brunoise cucumber,
8 large stone crab claws, shells removed, knuckle meat reserved
1 tablespoon ver jus (sour green grape juice), may substitute white wine vinegar
1/4 cup creme fraiche
1/4 teaspoon powdered sugar
1 cup micro greens, may substitute chopped arugula
1 teaspoon extra-virgin olive oil
Sea salt, for seasoning

1
Place the basil, chopped tarragon, tomato and horseradish in a fine strainer over a container.
2
Place in refrigerator and allow to drip for 3 days.
3
Discard contents of strainer.
4
Add the vodka to the remaining liquid.
5
Blossom the gelatin sheets in cold water until soft.
6
In a medium saucepan over medium heat, warm the herb-tomato liquid mixture to about 120 degrees fand dissolve the blossomed gelatin sheets in it.
7
Using a small mellon-baller, cut the apple into small balls.
8
Pour the gelatin-tomato liquid into 4 shallow 5 to 6-inch bowls.
9
Garnish with cucumber, reserved tarragon leaves, and apples, dividing equally between bowls.
10
Refrigerate for at least 1 hour.
11
In a small mixing bowl, place the stone crab knuckles, ver jus, creme fraiche, and powdered sugar.
12
Mix lightly, trying not to break the crab too much.
13
Lightly season with sea salt.
14
Remove bowls from refrigerator; divide crab mixture evenly between the bowls.
15
Top with micro greens that have been lightly seasoned extra-virgin olive oil and sea salt.
16
Place crab on top and serve immediately.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 bunch basil, roughly chopped, 1 bunch tarragon, roughly chopped, 10 leaves reserved, 4 vine-ripe tomatoes, diced and blended, 1 tablespoon prepared horseradish, and more.

Yes, Stone Crab Salad with Spicy Greens and Tomato Gelee 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.

That's it — enjoy your meal!