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.