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Curried Snow Crab Claws

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Submitted by mischiefmaker

YIELD

4 servings

PREP

10 min

COOK

50 min

READY

1 hrs

Ingredients

¼ 59
CUP ML VEGETABLE OIL
¼ 59
CUP ML VEGETABLE OIL
2 2
EACH EACH CELERY STALKS
chopped
1 1
MEDIUM MEDIUM CARROTS
chopped
1 237
CUP ML TOMATOES
chopped
1 1
LARGE LARGE ONIONS
minced
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
minced
1 1
MEDIUM MEDIUM APPLES
diced
2 2
EACH EACH BAY LEAVES *
1 1
X X BLACK PEPPER *
1 1
X X SALT *
2 3E+1
TABLESPOONS ML CURRY POWDER
3 7.1E+2
CUPS ML FISH STOCK
1 15
TABLESPOON ML ARROWROOT FLOUR
1 15
TABLESPOON ML WATER
½ 118
1 453.6
POUND G CRAB CLAWS *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 401g (14.1 oz)
Amount per Serving
Calories 351 75% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 615mg 26%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 14%
Sugars g
Protein 11g
Vitamin A 64% Vitamin C 46%
Calcium 10% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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