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1
Make the curry butter: Put the cumin seeds, coriander seeds, fennel seeds and cloves in a dry skillet over medium heat.
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2
When spices are lightly toasted and fragrant, after a minute or so, grind them to a powder in a mortar or electric spice mill.
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3
Add nutmeg, black pepper, cayenne and turmeric.
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4
Put butter in a bowl.
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5
Add spices, garlic, ginger, salt and lime zest and juice.
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6
Mash seasonings into butter with a wooden spoon.
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7
Add crushed almonds and scallions, then mix until well incorporated.
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8
(May be prepared several hours ahead, or up to 1 day in advance.)
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9
Heat a large skillet over medium-high heat.
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10
Add 3 tablespoons curry butter, let melt and swirl pan to distribute.
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11
Dust crabs lightly with rice flour, if using.
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12
When butter is foamy, add crabs in one layer and raise heat.
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13
Let crabs cook 3 minutes, then turn, using tongs, and cook 3 minutes on the other side.
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14
(Be careful, as crabs may spatter.)
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15
Remove crabs and keep warm.
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16
Add 4 tablespoons curry butter to pan and let sizzle.
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17
Add pea shoots and cook briefly until wilted, 1 minute or less.
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18
Arrange crabs on a warm platter or individual plates.
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19
Garnish with wilted pea shoots and lime wedges.
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20
Spoon melted curry butter from pan over crabs and serve at once.
