Ingredients:
Jonah Crab Claws-thawed & shelled
1 Tbsp butter
1 tsp garlic, chopped
1 tsp fresh ginger, chopped
1/3 carrot, julienne
1/2 red pepper, julienne
1/4 red onion, julienne
2 tsp curry powder
1/4 cup pineapple juice, unsweetened
1/3 cup heavy cream
2 Tbsp chicken stock
1 plum tomato, diced
1 Tbsp scallions, sliced

Directions:
1. Heat butter in skillet.
2. Sauté garlic and ginger.
3. Add carrots, red peppers and onion.
4. Cook for 1 minute.
5. Add curry powder and cook 1 more minute.
6. Add pineapple juice, cream and stock.
7. Bring to a boil.
8. Add crab meat and diced tomato.
9. Reduce until thickened.
10. Add scallions and serve.

Notes:
Conomo Cafe Chef Derek Ellerkamp, Essex Massachusetts