Stone Crab Cocktail - The Local Palate
Give stone crab a bright spin with this "cocktail" of flavors, complete with cherry tomatoes, orange segments, and fresh herbs.
Ingredients
- 4 pounds cooked stone crab claws
- 1 shallot, minced
- 3 tablespoons orange juice
- Juice of 1 lemon
- 4 tablespoons extra virgin olive oil (California preferred)
- Pinch of salt
- Several grinds of black pepper
- 12 cherry tomatoes (sunburst, sun gold, black cherry), halved
- Orange segments from 2 oranges
- 1 ounce micro basil or 6 large green or purple basil leaves, cut into fine ribbons
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