Stone Crab, Grilled Strawberry Gazpacho, Rhubarb Recipe

Grill strawberries and vegetables

Preheat a grill or grill pan to medium-high. Toss the hulled strawberries, halved tomatoes, red bell pepper quarters, cucumber chunks, and the peeled shallot with 1 tablespoon of the olive oil and a light pinch of salt. Spread in a single layer on the hot grill or grill pan and char until you have good color and softening: about 2–3 minutes per side for strawberries and tomatoes, and 3–4 minutes per side for peppers and shallot. Remove and cool slightly.

Blend gazpacho

Place the grilled strawberries, tomatoes, pepper, cucumber, and shallot into a blender. Add the garlic clove, sherry vinegar, remaining 2 tablespoons extra-virgin olive oil (reserve 1 tablespoon for finishing drizzle), 1/2 cup cold water, 1 teaspoon sea salt, and 1/4 teaspoon black pepper. Purée until completely smooth, about 60–90 seconds. Taste and adjust acidity with up to 1 teaspoon more vinegar or salt as needed. Chill the gazpacho in the refrigerator for at least 30 minutes to allow flavors to meld.

Strain (optional) and finish

For a silky texture, pass the chilled soup through a fine-mesh sieve, pressing with a spatula. Whisk in the reserved 1 tablespoon extra-virgin olive oil to add gloss. Keep chilled until plating.

Combine the sliced rhubarb, 1 tablespoon granulated sugar, 1 tablespoon white wine vinegar, 1 teaspoon grated lemon zest, 1/4 teaspoon black pepper, and 1/4 teaspoon fine sea salt in a small bowl. Toss to combine and let sit at room temperature for 15 minutes so the rhubarb softens and lightly macerates. Taste and adjust sugar or vinegar to balance tartness. Keep refrigerated until plating; serve slightly cool or near room temperature.

Prepare crab claws

If the stone crab claws are fully pre-cooked and chilled, bring them to cool-room temperature for 10–15 minutes before finishing. Lightly brush each claw shell and exposed meat with the 2 tablespoons of unsalted butter melted warm to coat; season the exposed meat with a pinch of fine sea salt and about 1/2 teaspoon freshly ground black pepper evenly across all claws.

Warm finish (optional)

To gently warm and set the butter without cooking the meat further, place the buttered claws on a hot plate or pan for 30–45 seconds per side, or quickly torch the exposed meat with a culinary blowtorch until just warm and butter is glossy. Avoid heating long enough to toughen the meat; the goal is to slightly warm and aromatize.

Plate and garnish

Ladle chilled grilled strawberry gazpacho into shallow bowls or wide-rimmed soup plates (about 3–4 oz / 90–120 ml per serving). Arrange 3 chilled-warm stone crab claws per person on top or alongside the soup. Spoon a teaspoon of the rhubarb relish near each portion of meat. Finish each plate with a few drops of extra-virgin olive oil (optional), a squeeze of lemon over the claws, a small scattering of microgreens, and a light pinch of flaky sea salt. Serve immediately.