Shrimp And Stone Crab Salad

Recipe Ingredients

2 lbs	908g / 32oz	Stone crab claws - see * Note
1 lb	454g / 16oz	Peeled cooked shrimp
1 tablespoon	15ml	Low-fat mayonnaise
1 teaspoon	5ml	Dijon mustard
1		Garlic clove - minced
1 tablespoon	15ml	Capers - chopped
1 tablespoon	15ml	Olive oil
1/4 cup	59ml	Lemon juice
		Salt - to taste
1 tablespoon	15ml	Snipped chives
		Cilantro leaves - for serving
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: 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.

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.

This recipe yields 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.

Source:
The Los Angeles Times, 07-05-2000

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