Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Curried Stone Crab Claws with Hot Marmalade Sauce (Photo Below)
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Seafood-4135
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Ingredients |
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3 pounds |
stone crab claws (thawed if frozen) |
1/3 cup |
orange marmalade |
1/4 cup |
lime juice |
1/4 cup |
soy sauce |
1 |
clove garlic, minced |
1 teaspoon |
cornstarch |
1/2 cup |
butter, softened |
1 teaspoon |
curry powder |
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Preparation |
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Crack claws and remove shell and movable pincer, leaving the meat attached to the remaining pincer. Set aside. In a medium saucepan combine marmalade, lime juice, soy sauce, garlic and cornstarch; mix 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; turn to coat with curry butter. Sauté for 2 to 3 minutes until claws are heated through. Serve with hot marmalade sauce.
Yield
4 servings
Nutritional Value Per Serving
(4 medium claws with marmalade sauce): Calories 346, Calories From Fat 202, Total fat 23g, Saturated Fat 14g, Trans Fatty Acid 0.68g, Cholesterol 105mg, Total Carbohydrate 22g, Protein 17g, Omega-3 Fatty Acid 0.09
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Look for "Fresh from Florida" ingredients at your grocery store.
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