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Curried Stone Crab Claws with Hot Marmalade Sauce
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Serve With:
Servings: 4
Lettuce leaves and orange slices. 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 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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