Crab Provencal – Curried Snow Crab Claws
Ingredients
- Olive Oil - 1/4 cup (alt. Canola Oil)
- Celery - 2 stalks, chopped
- Carrot - 1, chopped
- Tomatoes - 2, peeled, seeded, and chopped
- Onion - 1 large, minced
- Parsley - 2 tablespoons, minced
- Apple - 1, sliced
- Bay Leaves - 2
- Salt and freshly ground pepper to taste
- Curry powder - 2 tablespoons, or to taste
- Fish stock - 3 cups, hot
- Arrowroot - 1 tablespoon, dissolved in 1 tablespoon water
- Pineapple Juice - 1/2 cup
- Snow Crab Claws - 1 to 1-1/2 pounds
- Parsley - 4 sprigs
Instructions
Heat the oil in a skillet and add all ingredients through the chopped apple. Cook over medium-high heat for 3 minutes, tossing constantly. Add the bay leaves, seasoning, and curry powder. Cook 4 more minutes, tossing all the while. Add the fish stock and bring to a boil. Reduce the heat to medium and cover; simmer 30 minutes. Stir in the dissolved arrowroot to thicken. Strain into another saucepan, then add the claws and pineapple juice. Simmer 3 minutes. Adjust seasoning with salt and pepper.
To serve: Make a circle of crab claws, thick part in, on each serving plate. Spoon the vegetables from the sauce and place some in the center of each plate. Spoon sauce over the claws. Garnish each with a sprig of parsley.
