STONE CRAB CLAWS, CURRIED
Yield: 6 servings.
2 1/2 pounds frozen Florida stone crab claws
1/2 cup butter, softened
1 teaspoon curry powder
Hot Marmalade Soy Dip
Crack and remove outer shell from the claws, leaving meat attached to the moveable pincer that is on one side of claw.
Cream together butter and curry powder.
Spread curry butter over both sides of frozen stone crab claws.
Arrange on broiling pan.
Broil about 3 inches from heat for 6-8 minutes or until hot, turning once.
Serve with Hot Marmalade Soy Dip.
Per serving: calories 180, calories from fat 140, total fat 15g, saturated fat 10g, cholesterol 75mg, total carbohydrate 0g, protein 12g.
HOT MARMALADE SOY DIP
Yield: approximately 3/4 cup.
1/3 cup orange marmalade
1/4 cup lemon juice
1/4 cup soy sauce
1 clove Florida garlic, minced
1 teaspoon cornstarch
1/8 teaspoon ginger
Combine ingredients; mix well.
Cook, stirring constantly, until clear and thickened.
Serve hot with stone crab claws.
Per serving: calories 80, calories from fat 0, total fat 0g, saturated fat 0g, cholesterol 0mg, total carbohydrate 21g, protein 2g.
Florida Bureau of Seafood and Aquaculture
|
