Stone Crab Claws with Citrus Salad

The season for stone crabs just opened here. So in honor of the season I give you stone crab claws with spinach and citrus salad with a avocado base topped with toasted pine nuts and honey mustard nutmeg sauce.


The claws come cooked already, They have to cook them as soon as they come off the boat.
To crack the shell I wrap them in a towel and smack them with a mallet.



I lined the bowl with baby spinach and filled the bottom with avocado (from the freezer). I Placed the sauce in the middle, the claws on the sides then filled the sides with Citrus Salad and the meat from the crab segments topped with toasted pine nuts and mint/basil chiffonade.

Honey Mustard Nutmeg Sauce
Ingredients

1/4 cup Djion mustard
1/4 cup honey
1 Tbs cup rice vinegar
2 Tbs soy oil
2 tsp fresh grated nutmeg

Directions

In a medium bowl, whisk together the mustard, honey and vinegar. Gradually whisk in the oil to make a creamy dressing. Top with nutmeg.

Citrus Salad with Baby Spinach

INGREDIENTS:
1 Lime
1 Orange
1 oz. Baby Spinach
0.25 oz. Pine Nuts
0.25 tsp Mint
0.25 tsp Basil
2 Tbsp Light Olive Oil
Salt
Pepper
SERVES: 1
PREPARATION METHOD:
1. Segment the limes and oranges. Keep the juice for the dressing
2. Wash and dry the spinach
3. Dry toast the pine nuts in a pan
4. Slice the mint and basil leaves into chiffonade
5. Mix the oil with the citrus juice and season to taste
6. Mix the spinach with lime and orange segments and half the pine nuts and chiffonade. Add the dressing and toss through

Rod Franklin wrote: That looks real fine! And by-the-way, I have that same meat hammer.

Must be a "good" one then!
Falls apart all the time.

Yeah, mine was junk when I got it. I stripped all the old finish and glue off it, degreased it, glued the handle in with Gorilla glue and soaked it in mineral oil. Now it's a properly slammin' meat hammer!  I used it a month or so back to pound some top round to make a few real nice braciole.