GOAT Stone Crab Salad Recipe | THE GOAT CHEF™

GOAT Stone Crab Salad

Fresh. Luxurious. Unapologetically GOAT.

Florida stone crab doesn't need much—just exceptional ingredients and restraint. Sweet stone crab, crisp greens, ripe avocado, fresh vegetables and our signature GOAT Mustard Vinaigrette come together in a salad that lets the crab remain the star.

Yield

4 entrée salads

Ingredients

• 1 pound chilled Florida stone crab claw meat
• 2 heads butter lettuce
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• ½ cucumber, peeled and sliced
• GOAT Pickled Bermuda Onions
• Fresh chives, sliced
• Maldon sea salt for finishing

GOAT Mustard Vinaigrette

• 2 tablespoons Dijon mustard
• 2 tablespoons champagne vinegar
• 1 tablespoon fresh Key lime juice
• ½ cup extra virgin olive oil
• Diamond Crystal Kosher Salt
• Fresh cracked black pepper

Equipment

• Large salad bowl
• Mixing bowl
• Whisk
• Chef's knife
• Cutting board

Instructions

1. Whisk together the mustard vinaigrette until smooth and emulsified.
2. Lightly dress the butter lettuce with just enough vinaigrette to coat the leaves.
3. Arrange the lettuce on a chilled serving platter.
4. Add the avocado, cucumber, tomatoes and GOAT Pickled Bermuda Onions.
5. Pile the chilled Florida stone crab generously over the salad.
6. Finish with fresh chives, Maldon sea salt and an additional drizzle of vinaigrette.
7. Serve immediately.

Chef Tips

• Keep the stone crab thoroughly chilled.
• Dress the greens lightly.
• Never overdress premium seafood.
• Add the crab just before serving.
• Finish with flaky sea salt for texture.

Make Ahead

The vinaigrette may be prepared up to three days in advance. Assemble the salad immediately before serving.

Related Recipes

• GOAT Mustard Vinaigrette
• GOAT Pickled Bermuda Onions
• GOAT Citrus Slaw
• GOAT Smoked Fish Dip
• Florida Lobster Roll

Nutrition Disclaimer: Nutritional values are estimates and will vary depending on ingredient brands and portion size.