Yield: 4 servings
|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|
|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