Yield: 4 servings
Measure | Ingredient |
---|---|
¼ cup | Oil, olive OR |
¼ cup | Oil, vegetable |
2 eaches | Celery, stalks, chopped |
1 medium | Carrot, chopped |
1 cup | Tomato, chopped |
1 large | Onion, minced |
2 tablespoons | Parsley, minced |
1 medium | Apple, diced |
2 eaches | Bay leaves |
\N \N | Pepper (to taste) |
\N \N | Salt (to taste) |
2 tablespoons | Curry, powder, (or to taste) |
3 cups | Stock, fish |
1 tablespoon | Arrowroot |
1 tablespoon | Water |
½ cup | Juice, pineapple |
1 pounds | Claws, snow crab |
Heat the oil in a skillet and add ¼ cup oil, celery, carrot, tomato, onion, parsley, and apple. Cook over moderately high heat, tossing continuously for 3 minutes.
Add bay leaves, salt, pepper and curry. Continue cooking for 4 minutes.
Add hot fish stock and bring to a boil. Reduce heat and simmer for 30 minutes.
Add dissolved arrowroot. Strain into another saucepan, then add the claws and pineapple juice. Simmer for 3 minutes, correct seasoning with salt and pepper, and serve.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln's Restaurant, New Orleans