Try this Curried Snow Crab Claws recipe, or contribute your own.
Suggest a better descriptionHeat 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 Colns Restaurant, New Orleans
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Serving Size: 1 Serving (340g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 177 | ||
Calories from Fat: 140 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 855.3mg | 29 % | |
Potassium 312.6mg | 8 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 5g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 177
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