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