Serves 2


  • 3 pounds medium stone crab claws, cooked and chilled
  • 1/2 cup sugar
  • 1/2 cup rice wine vinegar
  • 1/4 cup honey
  • 1/2 cup orange or tangerine juice
  • 8 hearts of palm, fresh or canned
  • 1/4 cup red onions, thinly sliced
  • 1/4 cup red bell peppers, roasted, thinly sliced
  • 1/4 cup yellow bell peppers, roasted, thinly sliced
  • 2 medium oranges or tangerines, peeled and segmented
  • 1/4 cup fresh tarragon leaves
  • 2 cups fresh spinach, finely chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup rice wine vinegar
  • 2 tablespoon fresh parsley, finely chopped


  • Crack claws; remove shell and movable pincer, leaving the meat attached to the remaining pincer. Set aside.
  • In a small saucepan, combine the sugar, vinegar, and honey with orange or tangerine juice.
  • Bring to a boil and cook until thickened to syrup. Cool and set aside.
  • Slice hearts of palm into thin strips or slices.
  • In a bowl, combine the hearts of palm, onions, peppers, orange or tangerine segments, tarragon and spinach.
  • Dress salad with olive oil and vinegar; toss until moistened.
  • 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.

Click below for a pdf:
Honey Citrus Stone Crab Claws