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.
