Stone Crab Salad
- 1 1/2 pounds picked stone crab meat
- 4 ounces chopped onion
- 4 ounces chopped celery
- Pinch fresh chopped cilantro leaves
- Mayonnaise, for binding
- Serving suggestion: assorted crackers
In a medium mixing bowl, combine all ingredients, using just enough mayonnaise to hold everything together. Place in a serving bowl and chill for at least 30 minutes. Serve with your favorite crackers as an appetizer.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Moore's Everglades Kitchen