1/4 c  Oil, olive OR

    1/4 c  Oil, vegetable

      2    Celery, stalks, chopped

      1 md Carrot, chopped

      1 c  Tomato, chopped

      1 lg Onion, minced

      2 tb Parsley, minced

      1 md Apple, diced

      2    Bay leaves

           Pepper (to taste)
           Salt (to taste)
      2 tb Curry, powder, (or to

           -- taste)
      3 c  Stock, fish

      1 tb Arrowroot

      1 tb Water

    1/2 c  Juice, pineapple

      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