Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           oil -- olive or
     1/4  cup           oil -- vegetable
   2                    celery -- stalks, chopped
   1      medium        carrot -- chopped
   1      cup           tomato -- chopped
   1      large         onion -- minced
   2      tablespoons   parsley -- minced
   1      medium        apple -- diced
   2                    bay leaves
                        pepper -- (to taste)
                        salt -- (to taste)
   2      tablespoons   curry powder, (or to taste)
   3      cups          stock -- fish
   1      tablespoon    arrowroot
   1      tablespoon    water
     1/2  cup           juice -- pineapple
   1      pound         claws -- snow crab

Preparation:

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