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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.
Yield: 6 servings
Per serving: Calories 272, Calories from fat 132, Total fat 15g, Saturated fat 11g, Cholesterol 140mg, Total carbohydrate 1.5g, Protein 33g.
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