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Recipe courtesy of Moore's Everglades Kitchen

Stone Crab Salad

  • Level: Easy
  • Yield: 18 to 20 appetizers
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 30 min
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Ingredients

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

Directions

  1. 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. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Show: FoodNation with Bobby Flay
Episode: Everglades, Florida

Categories:

Easy Appetizer Appetizer Crab Salad Crab Recipes Salad Recipes Shellfish Recipes Celery Recipes for a Crowd

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5 Reviews
Add Your Review

mayito

I love this dip, but I put the half of the cellery, and litle bit of salt and pepper.. You cant use canned, its better to buy the stone crab cooked.

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