Recipe - Curried Snow Crab Claws

One fourth cup Oil, olive OR
One fourth cup Oil, vegetable
2 Celery, stalks, chopped
1 md Carrot, chopped
1 cup Tomato, chopped
1 lg Onion, minced
2 tablespoon Parsley, minced
1 md Apple, minced
2 Bay leaves
Pepper (to taste)
Salt (to taste)
2 tablespoon Curry, powder, (or to
taste)
3 cup Stock, fish
1 tablespoon Arrowroot
1 tablespoon Water
One half cup Juice, pineapple
1 pound Claws, snow crab

Heat the oil in a skillet and add One fourth 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, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Willy Coln, Willy Coln's Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini