5 stone crab claws (cooked and shelled)
8 leaves mixed organic lettuces (lola rosa , endive, radicchio)
1/4 c. diced mango
1/4 c. diced papaya
1 t. guava puree
1 t. racou
1 sprig pineapple sage
Directions: Place shelled stone crab claws in a star pattern, claw tips out, on a plate. Lay the knuckle meat in the middle of the plate.
Arrange organic lettuces standing up from the middle of the crab claws like a bouquet.
Sprinkle diced mango and papaya around the crab and garnish with dots of racou and guava puree.