Curried Stone Crab Claws with Hot Marmalade Sauce
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
3 pounds medium Florida stone crab claws
Hot Marmalade Sauce:
1/3 cup orange marmalade
1/4 cup Florida lime juice
1/4 cup soy sauce
1 clove Florida garlic, minced
1 teaspoon cornstarch
1/2 cup butter, softened
1 teaspoon curry powder
- Crack claws; remove shell and movable pincer, leaving meat attached to the remaining pincer. Set aside.
- For Hot Marmalade Sauce: In a medium saucepan combine marmalade, lime juice, soy sauce, garlic and cornstarch; mix well. Cook on medium heat, stirring constantly, until sauce is clear and thickened. Reduce heat and keep warm.
- In a large sauté pan, melt butter on medium heat; stir in curry powder. Add stone crab claws; turn to coat with curry butter. Sauté for 2 to 3 minutes until claws are heated through. Serve with hot marmalade sauce.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe; 4 medium claws with marmalade sauce): Calories: 346; Calories From Fat: 202; Total Fat: 23g; Saturated Fat: 14g; Cholesterol: 105mg; Total Carbs: 22g; Protein: 17g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.