Stone Crab, Prosciutto, and Endive Appetizer
This recipe is incredibly simple to execute. It tastes great, it’s light, fresh, and healthy. It makes for a striking presentation without any fuss.
1lb stone-crab claws (or your favorite crab in season)
crab “boil” mix
2-3 Belgian endives, rinsed
6 oz prosciutto
1-2 tbsp butter, melted
lemon juice
olive oil
honey
salt and pepper
Heat water in a large pot, as it comes to a boil, add the crab “boil mix”. Since this is basically salt and spices, it’s something you can make yourself, too. Start with salt and add spices to your liking. Add the crab claws to the boiling water and cook 5 minutes. Remove the claws from the water and allow them to cool.
Cut the lower part of the stem from the endives. You may need to discard a couple of the outermost leaves. Take the leaves and arrange them on a plate, making an array of endive “scoops”. Slice prosciutto and line the endive leaves with a few ribbons each. Stone crab season ranges from October 15 to May 15–only a single claw from each crab is harvested (creepy or cool–they grow back).
Crack the stone crab claws and scoop out the meat. Make sure absolutely no pieces of shell find their way into the crab meat! Add a small scoop of meat to each endive leaf. Generously sprinkle each leaf with lemon juice. Next drizzle a small amount of honey, melted butter and olive oil over each leaf. Take care to coat the leaves without drowning them–the salt, sweet and savory are needed to counter the bitterness of the endive. Add salt and pepper, and you’re ready to serve immediately.
I think next time I might crisp the prosciutto a little before it’s incorporated into the dish…
Almost forgot–I did sprinkle these with a little minced red bell pepper. I don’t think it added much, honestly, and probably won’t repeat that part.