Back in New Orleans Darcey searched the online Anchorage paper every morning. While they were still in Alaska a woman in one of the city’s hospitals was killed by an overdose of pain killer. It might have been an accident. But it was suspicious because the dead woman was scheduled to be the key witness in the upcoming trial of another woman, a notorious criminal.
Two weeks after their return from Anchorage, a second article appeared.
Another patient died in the same hospital as the first. Killed by an overdose of intravenous pain killer. John Manetti, however, had been terminally ill. Was his death a suicide? Could this really have been a rare coincidence?
She would show the article to Trent as she had the first. He didn’t believe in coincidence. But a terminally ill patient dying in a hospital in which another patient had been murdered, and by the same method, might not be a coincidence. But the latest victim might have got the idea from the murder. Not a coincidence but perhaps a copy cat.
Meanwhile, it was time to get busy in the kitchen. They had brought king crab south with them and she knew it was best to use it quickly.
Darcey Anderson’s Stuffed King Crab
2 king crab legs
1/4 cup butter
1/2 onion, minced
1 rib celery, minced
1/2 roasted red pepper, chopped
2 tablespoons green onion, chopped
1 tablespoon parsley, chopped
1 tablespoon white wine
1 cup bread crumbs, divided
1 egg, beaten
salt & pepper to taste
Break the crab legs into sections. Cut the shells with scissors, leaving a finger-sized opening the length of each section. Remove the meat from each section and mince it. Set the shells aside.
Melt the butter over medium heat. Saute the onion, celery, and red pepper until they are soft and starting to take on color. Add the green onion and parsley. Cook a minute or two longer. Deglaze the pan with the wine, scraping up any bits that are stuck to the bottom.
Remove from the heat. Mix in the crab and 1/2 cup bread crumbs. Add the beaten egg. Season to taste with salt and pepper. Mix well.
Stuff the leg sections with the crab salad. Place cut sides up in an oven proof dish. Sprinkle generously with additional bread crumbs.
Bake in a 400 degree oven until the bread crumbs are browned, about ten or fifteen minutes.
As Darcey would say in New Orleans, “Bon temps!”