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Stone Crab Cocktail


It's 5'o clock everywhere with this stone crab cocktail! Better than any drink, munch on this seafood masterpiece as an appetizer on a summer's day!

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Rate this recipe 4/5 (16 Votes)


  • 4 pounds cooked stone crab claws
  • 1 shallot, minced
  • 3 tablespoons orange juice
  • Juice of 1 lemon
  • 4 tablespoons extra virgin olive oil (California preferred)
  • Pinch salt
  • Several grinds black pepper
  • 12 cherry tomatoes (sunburst, sun gold ,black cherry), halved
  • Orange segments from 2 oranges
  • 1 ounce micro basil or 6 large green or purple basil leaves, cut into fine ribbons


Servings 4
Adapted from


Step 1

Shell the stone crab, keeping claws intact.

Make a dressing by mixing together minced shallot, orange and lemon juices, olive oil, and salt pepper.

Lightly toss the crab, orange segments, and tomatoes with the dressing. Serve in 4 cocktail glass with basil garnish on top.

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