Curried snow crab claws

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

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