Binding Claws

The meat of Florida stone crabs--found in the claws--is firm and sweet with a nice briny flavor. It’s delicious in a chilled seafood salad.

The crab claws are usually sold cooked and found in the frozen section in seafood markets. Once the crab meat is removed from the claws and tossed with shrimp for this salad, it breaks up, acting almost like a loose binder.

For an attractive presentation, spoon the salad into large, clean seashells. Sprinkle a bit of freshly ground pepper over the top for a finishing touch. This salad would be nice accompanied with avocado slices and ripe tomato wedges.

Shrimp and Stone Crab Salad

Active Work and Total Preparation Time: 40 minutes plus 30 minutes chilling

2 pounds stone crab claws

1 pound peeled, cooked shrimp

1 tablespoon low-fat mayonnaise

1 teaspoon Dijon mustard

1 clove garlic, minced

1 tablespoon capers, chopped

1 tablespoon olive oil

1/4 cup lemon juice

Salt

1 tablespoon snipped chives

Cilantro leaves

Freshly ground pepper

* Crack crab claws and remove crab meat. Cut shrimp into 1-inch pieces and toss with crabmeat in bowl. Set aside.

* Combine mayonnaise, mustard, garlic and capers in bowl. Whisk in oil and lemon juice. Stir in chives.

* Pour dressing over seafood and toss. Cover and chill 30 minutes for flavors to blend. To serve, spoon 1/2 cup seafood onto bed of cilantro leaves. Sprinkle with pepper.

6 servings. Each serving: 153 calories; 443 mg sodium; 183 mg cholesterol; 4 grams fat; 2 grams carbohydrates; 26 grams protein; 0.03 gram fiber.