Stone Crab Stir-Fry

• 2 tablespoons light brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 tablespoon Worcestershire sauce
• 1 teaspoon cornstarch
• 1/8 teaspoon fish sauce
• 1 pound stone crab claws, shells intact
• 2 tablespoons peanut oil
• 8 lime wedges (from 2 limes)
• 1 (1/2-in.) piece fresh ginger, peeled and minced
• 1 red Fresno chile, thinly sliced
• 1 garlic clove, minced
• 1/2 cup loosely packed fresh mint leaves
• 1/2 cup loosely packed fresh cilantro leaves

1. Stir together brown sugar, soy sauce, 2 tablespoons water, Worcestershire sauce, cornstarch, and fish sauce in a small bowl. Set aside.
2. Using a meat mallet or the back of a knife, carefully crack the crab claws, removing any stray pieces of shell and ensuring the meat inside is easily accessible.
3. Heat oil in a large skillet over medium. Add lime wedges; cook 3 minutes. Add ginger, chile, and garlic; cook, stirring often, about 2 minutes. Add crab claws; toss to coat.
4. Add brown sugar mixture to skillet; stir to coat. Cook over medium, stirring occasionally, until sauce thickens, about 1 minute.
5. Remove from heat; sprinkle with mint and cilantro. Serve immediately.

light brown sugar, soy sauce, water, worcestershire sauce, cornstarch, fish sauce, crab claws, peanut oil, lime, fresh ginger, red, garlic, mint leaves, cilantro

Taken from www.myrecipes.com/recipe/stone-crab-stir-fry (may not work)