Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Oil, olive OR Pepper (to taste)
1/4 c Oil, vegetable Salt (to taste)
2 ea Celery, stalks, chopped 2 tb Curry, powder, (or to
1 md Carrot, chopped -- taste)
1 c Tomato, chopped 3 c Stock, fish
1 lg Onion, minced 1 tb Arrowroot
2 tb Parsley, minced 1 tb Water
1 md Apple, diced 1/2 c Juice, pineapple
2 ea Bay leaves 1 lb Claws, snow crab

Heat the oil in a skillet and add 1/4 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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