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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Curried Stone Crab Claws with Hot Marmalade Sauce

  (Photo Below)
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

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.

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

Look for "Fresh from Florida" ingredients at your grocery store.

Curried Stone Crab With Hot Marmalade Dip Download High-Resolution Image (JPG)
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