Curried Crab Lumps

Name: Curried Crab Lumps
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

December 22, 2011

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

Preparation

Step 1
Put the crabmeat in a bowl and pick through it, removing any pieces of shell.
Step 2
In a small skillet over medium heat, melt the butter. Add the capers and sauté 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 Ahead
Step 3
Make the crab lumps up to 1 day ahead and refrigerate.

Pure Flavor

TagsCrab Shellfish Seafood Gluten Free Keto Quick Easy 5 Ingredients or Fewer Make Ahead Cookbooks

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.