Ingredients:
3 stone crab claws per serving
1/4 cup orange marmalade
1/2 cup butter
 1/4 cup lime juice mixed with 1 tsp cornstarch
1 tsp crushed garlic

Method:
crack and remove claw shell and movable pincer. Set aside
In saute pan, melt butter, add orange marmalade, lime juice/cornstarch and garlic
Cook on medium heat until sauce is clear and thick.
Reduce heat, add claws until heated through. 

Serve claws on a bed of shredded lettuce, accompanied with a bowl of sauce for dipping.  Garnish with orange or lime slices. 

Note:  Stone crabs can be obtained online through seafood markets in Florida.  They are cooked and flash frozen upon harvesting.  The meat is similar to lobster, sweet and tender.  Stone crabs are only harvested in Florida waters, and only the claws are removed with the rest of the crab returned to the water.  New claws will be regenerated in about 18 months.