3 lbs. med. Florida stone crab claws 1/3 c. orange marmalade 1/4 c. Florida lime juice 1/4 c. soy sauce 1 clove Florida garlic, minced 1 tsp. cornstarch 1/2 c. butter, softened 1 tsp. curry powder
What to do:
1. Crack claws; remove shell and movable pincer, leaving meat attached to the remaining pincer. Set aside. 2. In a medium saucepan combine marmalade, lime juice, soy sauce, garlic and cornstarch; mix well. 3. Cook on medium heat, stirring constantly, until sauce is clear and thickened. Reduce heat and keep warm. 4. In a large sauté pan, melt butter on medium heat; stir in curry powder. 5. Add stone crab claws; turn to coat with curry butter. Sauté for 2 to 3 min. until claws are heated through. Serve with hot marmalade sauce. Yield: 4 servings
Nutritional Value Per Serving is for 4 medium claws with marmalade sauce.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing