Curried snow crab claws

4 servings

Ingredients

QuantityIngredient
¼cupOil, olive OR
¼cupOil, vegetable
2eachesCelery, stalks, chopped
1mediumCarrot, chopped
1cupTomato, chopped
1largeOnion, minced
2tablespoonsParsley, minced
1mediumApple, diced
2eachesBay leaves
Pepper (to taste)
Salt (to taste)
2tablespoonsCurry, powder, (or to taste)
3cupsStock, fish
1tablespoonArrowroot
1tablespoonWater
½cupJuice, pineapple
1poundsClaws, 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