Curried Crab Lumps

1. 1

   Put the crabmeat in a bowl and pick through it, removing any pieces of shell.

2. 2

   In a small skillet over medium heat, melt the butter.

3. 3

   Add the capers and saute them for 1 minute.

4. 4

   Add the shallots, stir, and remove from the heat.

5. 5

   Stir in the curry powder.

6. 6

   Gently fold in the crabmeat until it is covered with the sauce.

7. 7

   Make the crab lumps up to 1 day ahead and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.