Key Lime Recipe

Prepare claws

If your stone crab claws are not already split, use kitchen shears or a small hammer to carefully split the shells lengthwise, exposing the meat while keeping the claw halves intact for presentation. Pat the meat dry with paper towels.

Temper white chocolate glaze

Place finely chopped white chocolate in a heatproof bowl. Gently heat in 20–30 second intervals in the microwave, stirring between bursts, until mostly melted. Stir until smooth. Stir in the neutral oil or clarified butter to thin and give a glossy finish. Keep warm over a very low water bath (bain-marie) or a warm spot so it stays fluid but not hot.

Glaze claws

Working quickly, using a spoon, brush or small offset spatula, coat the exposed stone crab meat lightly with a thin layer of the warm white chocolate glaze. Place the glazed claws on a parchment-lined tray and refrigerate 3–5 minutes to set the chocolate lightly but not harden fully. Sprinkle a very small pinch of flaky sea salt over each glazed claw while the chocolate is tacky.

Final assembly

On each serving plate, scatter 1–2 tablespoons of graham crumble (see crumble section). Set 2 glazed stone crab claws atop the crumble per serving. Add a generous quenelle or dollop of lime Chantilly alongside and spoon a tablespoon of key lime gel around or over the crumble. Finish with a few white chocolate shavings and an extra grind of flaky sea salt to taste. Serve immediately chilled or slightly cool.

Chill a medium mixing bowl and beaters in the freezer for 10 minutes. Pour chilled heavy cream into the bowl. Start whipping on medium speed until soft peaks form. Add powdered sugar, key lime juice, lime zest, and vanilla. Continue whipping to medium–stiff peaks, taking care not to overwhip. Taste and adjust lime or sugar to balance — the Chantilly should be bright with lime but still creamy. Transfer to a piping bag or bowl and refrigerate until ready to plate.

Place graham crackers in a plastic bag and crush with a rolling pin, or pulse in a food processor until coarse crumbs form (about 1 cup). Combine crumbs with melted butter, demerara or light brown sugar, and fine sea salt in a bowl. Toss until evenly moistened and mixture holds together when pressed. For extra texture, toast on a sheet pan at 325°F (160°C) for 6–8 minutes until slightly golden; cool completely before using.

Sprinkle gelatin over cold water in a small bowl and let bloom 3–5 minutes. In a small saucepan, warm the key lime juice and granulated sugar over low heat just until the sugar dissolves and the juice is warm (do not boil). Remove from heat and whisk in the bloomed gelatin until fully dissolved. Cool to room temperature, then place in the refrigerator and stir every 5–10 minutes as it begins to thicken; you want a spoonable gel (soft set) rather than a firm gel. This should take ~20–30 minutes depending on chill. If it becomes too firm, whisk gently to loosen before plating.

If using, shave or curl the reserved white chocolate for garnish using a microplane or vegetable peeler just before plating so it doesn't melt into the Chantilly.