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Curried Stone Crab Claws with Hot Marmalade Sauce
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
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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
Serve with:
Lettuce leaves and orange slices.
Wine pairings:
Gewürztraminer, Riesling/Rhine, Sauvignon Blanc
Nutritional information:
Calories: 346;   Calories From Fat: 202;   Total Fat: 23g;   Saturated Fat: 14g;   Cholesterol: 105mg;   Total Carbs: 22g;   Protein: 17g;  
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