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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

Preparation

  1. 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.

  2. Make Ahead

    Step 3

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

Pure Flavor
TagsCrabShellfishSeafoodGluten FreeKetoQuickEasy5 Ingredients or FewerMake AheadCookbooks
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