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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.