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Categories:Viewed: 17 - Published at: 5 months ago
Ingredients
- 1 ounce cooked lump crabmeat, rinsed and drained
- 1 tablespoon unsalted butter
- 1 tablespoon capers, drained
- 1 tablespoon diced shallot
- 1 teaspoon sweet curry powder
Method
- Put the crabmeat in a bowl and pick through it, removing any pieces of shell.
- In a small skillet over medium heat, melt the butter.
- Add the capers and saute them for 1 minute.
- Add the shallots, stir, and remove from the heat.
- Stir in the curry powder.
- Gently fold in the crabmeat until it is covered with the sauce.
- Make the crab lumps up to 1 day ahead and refrigerate.
