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King Crab Krunch

  • 1 pound king crab meat
  • 1 8¾-ounce can crushed pineapple
  • 3 tablespoons butter
  • ½ cup thinly sliced celery
  • 2 tablespoons cornstarch
  • 2 cups chicken broth
  • ½ cup toasted blanched slivered almonds
  • 1 tablespoon lemon juice
  • 1 5-ounce can chow mein noodles

Drain pineapple, reserving liquid. Melt butter in a 10-inch fry pan. Add celery, pineapple and crab meat. Cook over low heat for 5 minutes, stirring frequently.

Dissolve cornstarch in pineapple juice. Stir into crab mixture. Add chicken broth gradually and cook until thick, stirring constantly. Add almonds and lemon juice. Serve over noodles.

Serves 6.

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