1 lb. king crab meat
1 (8 oz.) can crushed pineapple
3 tbsp. butter
1/2 cup thinly sliced celery
2 tbsp. cornstarch
2 cups chicken broth
1/2 cup toasted blanched slivered almonds
1 tbsp. lemon juice
1 (5 oz.) 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, 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.

Submitted by: Judy Brannock