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Curried Stone Crab Claws with Hot Marmalade Dip
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Posted By: Florida Agriculture
Posted In: Seafood
Page Views: 298 views
Preparation Time: -0 minutes
Cooking Time: -0 minutes
Course: appetizers
Posted In: Seafood
Page Views: 298 views
Preparation Time: -0 minutes
Cooking Time: -0 minutes
Course: appetizers
PrintIngredients
| 3 | pounds Florida stone crab claws (thawed if frozen) |
| 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 |
Directions
Crack and remove outer shell from stone crab claws, leaving meat attached to the moveable pincer. Set aside. In a medium saucepan combine marmalade, lime juice, 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 sauce.