Imperial Crab Curry

• 3 shallots, sliced
• 2 cloves garlic, sliced
• 1 stalk celery, chopped
• 6 brown mushroom caps, quartered
• 4 tbsp. butter + 1 tbsp.
• 3 tbsp. sherry
• 4 tbsp. flour
• 1 cup half-and-half
• 1 tsp. curry powder
• 1/2 tsp. paprika
• 1 tbsp. fresh chopped parsley
• 1/2 tsp. dijon mustard
• 2 lbs. crab meat
• 3/4 cup bread crumbs
• 6 tbsp. goat cheese
• 6 large shrimp, shelled, deveined, tails left on
• salt and pepper
• 2 bananas, yellow with no black spots, peels reserved
• 1 cup unsalted peanuts
• 1/2 cup raisins

1. Gently simmer the shallots, garlic and celery in butter on low heat 5 min. Add mushrooms and sherry and cook 1 min. Stir in flour and cook into a roux. Stir in half-and-half, curry powder, paprika, parsley, and mustard. Stir in crab meat and heat through. Transfer into 6 individual ramekins. Sprinkle with bread crumbs and top with 1 tbsp. of the goat cheese. Place 1 shrimp on top of each serving, tail up. Bake for 10 min. or until shrimp are fully cooked, then sprinkle with salt & black pepper. While the crab mix is baking, slice the bananas on the bias and fry with butter in a hot skillet until crisp sides form. Transfer to a plate and sprinkle with salt & pepper. Serve on 6 small plates, placing a section of banana peel on each to stabilize the ramekins, ganishing with the peanuts, raisins, and fried banana slices.

shallots, garlic, celery, brown mushroom caps, butter , sherry, flour, curry powder, paprika, fresh chopped parsley, dijon mustard, crab meat, bread crumbs, goat cheese, shrimp, salt, bananas, peanuts, raisins

Taken from www.epicurious.com/recipes/member/views/imperial-crab-curry-1201150 (may not work)