Curried snow crab claws
4 servings
Ingredients
| Quantity | 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 |
| Pepper (to taste) | ||
| 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 |
Directions
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