CURRIED STONE CRAB CLAWS WITH HOT MARMALADE DIP
Yield: 6 servings
2 1/2 pounds Florida stone crab claws (thawed if frozen)
1/3 cup orange marmalade
1/4 cup limejuice
1/4 cup soy sauce
1 clove Florida garlic, minced
1 teaspoon cornstarch
1/2 cup butter, softened
1 teaspoon curry powder
Crack and remove outer shell from stone crab claws, leaving meat attached to the moveable pincer.
Set aside. In a medium saucepan combine marmalade, limejuice, soy sauce, garlic and cornstarch mixing 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 and sauté for 2 to 3 minutes until heated through.
Serve with hot marmalade dip.
Per serving: Calories 272, Calories from fat 132, Total fat 15g, Saturated fat 11g, Cholesterol 140mg, Total carbohydrate 1.5g, Protein 33g.
Courtesy of the Florida Department of Agriculture and Consumer Services
|
