2.5 Lbs. Stone Crab Claws –Seafood Dept           

1 Tsp Cornstarch – Bulk Herbs & Spices

¼ Cup Lime Juice – Produce                    

¼ Cup San-J Soy Sauce – Aisle 3

1 Clove Garlic, minced – Produce                

½ Teaspoon Frontier Ginger – Aisle 2

1/3 Cup Sorrell Ridge Orange Marmalade – Aisle 2

½ cup Organic Valley Butter, softened – Refrigerated Aisle 1

1 Tsp Frontier Curry Powder – Bulk Herbs & Spices

Crack and remove outer shell from the claws, leaving meat attached to the movable pincer. Cream together the butter and curry powder. Spread the curry butter over both sides of claws; arrange on broiling pan. Combine remaining ingredients, mixing well. Cook mixture in a pan, stirring constantly until clear and thickened; keep warm. Place broiler pan with claws about 3-inches from heat source and broil 6-8 minutes, turning once. Serve with the warm dip.

Adapted from www.floridakeystreasures.com