Curried Snow Crab Claws
Submitted by mischiefmaker
Snow crab claws simmered in a strained curry sauce built from sauteed vegetables, apple, fish stock, and a splash of pineapple juice. A refined, restaurant-style seafood dish with layered tropical and savory flavors.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
1 hrsThis is how you treat crab claws with the respect they deserve. No shortcuts, no drowning them in butter. Just a beautifully layered curry sauce that lets the sweet crab shine.
The sauce starts with a hot saute of celery, carrot, tomato, onion, parsley, and diced apple, cooked fast over high heat. Curry powder and bay leaves join in, then the whole thing simmers in fish stock for 30 minutes to extract every bit of flavor.
Strain it smooth, thicken with arrowroot, add a splash of pineapple juice for a touch of tropical sweetness, and warm the crab claws right in the sauce. Elegant and unforgettable.
Kitchen Tips
- Toss the vegetables over high heat for the first few minutes. You want some color and caramelization before the stock goes in.
- Strain the sauce through a fine-mesh sieve, pressing on the solids. All the flavor is in the liquid; the solids have given everything they’ve got.
- Arrowroot gives a clearer, glossier finish than flour or cornstarch. Dissolve it in cold water first to prevent lumps.
- The crab claws only need three minutes in the sauce. They’re already cooked and just need to be warmed through.
Ingredients
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.
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