Stone Crab Claw and Shrimp Cocktail
An inventive twist on the traditional shrimp cocktail, this preparation adds succulent stone crab claws and spicy homemade cocktail sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Mixing bowl
- Plastic wrap
- Refrigerator
- Martini glass
- Spoon
- Chef's knife
- Cutting board
- Peeler
- Paring knife
- Boiler
- Fork
- Serving platter
Ingredients
- 1⁄2 small celery root, peeled and julienned
- 1⁄4 cups white wine vinegar
- Salt
- 3 tbsp. mayonnaise
- 2 tsp. dijon mustard
- 2 tsp. fresh lemon juice
- 1⁄2 granny smith apple, peeled, cored, and julienned
- 24 large shrimp, peeled with tail shells intact, deveined, boiled, and chilled
- 3 cups baby spinach, washed, dried, and cut into thin strips
- 1 tbsp. extra-virgin olive oil
- freshly ground black pepper
- 3⁄4 cups Seafood Cocktail Sauce
- 6 large stone crab claws, chilled, arms separated and reserved for another use
- 6 lemon wedges
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