Skip to main content
Epicurious
Cookbooks

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
Read More
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Chicken Pasta Primavera With Lemon
Crispy, Parmesan-crusted cutlets make this spring dish sing.
Smashed Broccoli Pasta
A feel-good dinner designed to cram a ton of veg in each serving.