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Mango Marinated Stone Crab Claws
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Serve With:
Servings: 4
Fresh seasonal vegetables. Your favorite chilled beverage. Prep Time: 30 Min. Cook Time: n/a Marinate: 2 Hr. What you need:
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+ 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 Wine pairings:
Chardonnay, Riesling/Rhine
Nutritional information:
Calories: 132; Calories From Fat: 3; Total Fat: 0g; Cholesterol: 45mg; Total Carbs: 19g; Protein: 60g;
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