Stone Crab Claw and Shrimp Cocktail
When preparing this recipe, be sure to remove the arms from the claws. The homemade cocktail sauce incorporates Tabasco and freshly grated horseradish for an extra kick, but any good commercial brand may be substituted, if you like.
FOR THE RÉMOULADE:
- 1⁄2 small celery root, peeled and julienned
- 1⁄4 cups white wine vinegar
- 3 tbsp. mayonnaise
- 2 tsp. dijon mustard
- 2 tsp. fresh lemon juice
- 1⁄2 granny smith apple, peeled, cored, and julienned
FOR THE COCKTAIL:
- 24 large shrimp, peeled with tail shells intact, deveined, boiled, and chilled
- 3 cups baby spinach, washed, dried, and cut into thin strips
- 1 tbsp. extra-virgin olive oil
- Salt and freshly ground black pepper
- 3⁄4 cups Seafood Cocktail Sauce
- 6 large stone crab claws, chilled, arms separated and reserved for another use
- 6 lemon wedges
- For the rémoulade: Put celery root, vinegar, 1 cup water, and 2 pinches salt into a medium pot. Bring to a boil over medium-high heat and cook until celery root begins to soften, about 3 minutes. Remove pot from heat and set aside to allow celery root to cool in the cooking liquid, about 1 hour. Strain and set aside. Combine mayonnaise, mustard, and lemon juice in a medium bowl. Add celery root and apples and toss until well coated. Season to taste with salt. Cover with plastic wrap and refrigerate until chilled.
- For the cocktail: Make 12 sets of interlocking shrimp by hooking 2 of them together at the waist, then set aside. Toss spinach and oil together in a large bowl until leaves are well coated, then season to taste with salt and pepper. Divide spinach equally among six 6-ounce martini glasses, spoon equal quantities of rémoulade over spinach in each glass, then spread equal quantities of cocktail sauce over rémoulade, smoothing surface with back of spoon. Tuck 1 crab claw, meat side down, into center of each cocktail and arrange 2 sets of shrimp on either side of claw. Chill in refrigerator for about 1 hour, then serve garnished with lemon wedges.