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............

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