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.

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 0.09g