3 lbs. medium Florida stone crab claws, cooked 2 c. ripe mango, cut into 1/2 inch cubes 3 Tbsp. cilantro, finely chopped 1 to 2 Florida jalapeņo peppers, seeded and minced 4 Tbsp. fresh lime juice 1 Tbsp. light brown sugar Florida salad greens
What to do:
1. Crack claws; remove shell and movable pincer leaving meat attached to the remaining pincer. 2. Place in a single layer in a shallow dish. 3. To make salsa marinade: combine mango, cilantro, peppers, lime juice and sugar in a mixing bowl. Add more lime juice and/or brown sugar to taste. 4. Spoon the salsa mixture over the meaty part of crab claws. 5. Cover and marinate in refrigerator at least 2 hours. 6. Serve claws as an appetizer on a bed of salad greens with mango salsa on the side. Yields 4 servings.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing