CURRIED STONE CRAB CLAWS WITH HOT MARMALADE DIP

2 /2 pounds Florida stone crab claws, frozen
1/2 cup butter, softened
1 teaspoon curry powder
FOR THE HOT MARMALADE DIP:
1/3 cup orange marmalade
1/4 cup lime juice
1/4 cup soy sauce
1 clove garlic, minced
1 teaspoon cornstarch

Crack the claws and remove outer shell, leaving meat attached to the movable pincer.

Cream the butter and curry powder together in small bowl. Spread curry butter over both sides of frozen stone crab claws. Place claws on broiling pan.

Combine orange marmalade, lime juice, soy sauce, garlic and cornstarch in a small saucepan, mixing well. Cook over low heat, stirring constantly, until clear and thickened; keep warm.

Place broiler pan with the crab claws about 3 inches from heat source and broil 6 to 8 minutes, turning once, or until hot.

Serve with hot marmalade dip.

Makes 6 servings
Source: Florida Department of Agriculture