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King Crab Krunch
  • 1 pound king crab meat
  • 1 can (8 3/4 ounces) crushed pineapple
  • 3 tablespoons butter
  • 1/2 cup thinly sliced celery
  • 2 tablespoons cornstarch
  • 2 cups chicken broth
  • 1/2 cup toasted blanched slivered almonds
  • 1 tablespoon lemon juice
  • 1 can (5 ounces) 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.
All types of crab meat can be used interchangeably in these recipes. If you use king crab, eith frozen, packed or fresh, the best meat is taken mostly from the legs.
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