Curried Stone Crab Claws with Hot Marmalade Sauce
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture 4 Servings • 15 Min. Prep Time • 20 Min. Cook Time • Lettuce leaves and orange slices.Ingredients |
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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 |
Directions:
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