Florida Stone Crab Salad: A Recipe by PGA Resort's Chef Gordon Maybury | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida


Florida Stone Crab Salad: A Recipe by PGA Resort's Chef Gordon Maybury

Last week, we featured an interview with Chef Gordon Maybury at the PGA National Resort & Spa. If you missed it, you can read it here and here.

In our interview, Chef Maybury talked about his stone crab salad. When we swooned at the description, he agreed to share the recipe for this salad with Clean Plate Charlie readers. Enjoy.

Florida Stone Crab Salad with Watermelon, Avocado, White Anchovy, and Blood Orange

(Serves 6pp)


18 stone crab claws, crack and remove meat

10 blood oranges

1 wedge Watermelon

2 avocados

6 white anchovies

Micro greens

Olive oil

White balsamic

1 lemon juice and zest


Peel 2 oranges and segment.

Put segments in bowl and reserve.

Cut the remaining oranges in half and squeeze out all juice into pot.

Put on high heat and reduce by ¾'s until you have a nice syrup.

Use this to paint plate or to drizzle around.

Dice avocados and watermelon and place in bowl. About 24pc each so you have 4 pc for each plate.

In bowl toss crab meat in olive oil, salt and pepper and a dash of vinegar, spritz of lemon juice and lemon zest.

Arrange on plate on top of blood orange reduction.

Toss avocado, watermelon, blood orange segments, and white anchovies with olive oil, salt, and pepper.

Arrange on top of crab, garnish with micro greens, drizzle with olive oil.

Finish with sea salt and lemon zest if you dare............

Follow Clean Plate Charlie on Facebook and on Twitter: @CleanPlateBPB.



KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss

Latest Stories